Three Irresistibly Simple Recipes From Chef Thomas Straker, Controversy's Culinary Darling

Referred to as the "local lad" of British cuisine, Thomas Straker While he may be recognized for his dramatic personal life and virality on social media, his cooking abilities are nothing to take lightly. Having honed his craft at high-end eateries, he currently oversees a successful restaurant bearing his own name. Notting Hill , with another one expected to follow soon).

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What's his trick for preparing delicious meals?

Don’t make a meal too complicated," says Straker. "There’s no need to push yourself to impress others. Just choose the main ingredient as your focus, and build from there. , you've got to consider the seasons. During summertime, tomatoes and peaches are available, complementing each other nicely. Courgettes and pumpkins typically do not mature simultaneously, hence I’d avoid following any recipes suggesting their combination in one dish.

“However, take courgettes, aubergines, and tomatoes; they can all be cultivated at the same time, and voilà: you’ve got yourself some ratatouille (don’t forget the onions and peppers though)."

At this point, Straker presents three recipes from his newest cookbook. Dishes You Crave To Consume …

Bass fish, lentils, spinach, and green sauce

Serves 4

For the lentils

• 135 ml of extra virgin olive oil
• 1 onion, finely chopped
• 1 leek, with greens discarded, minced finely
• 3 minced garlic cloves
• 250g puy lentils, rinsed
• 2 tablespoons of red wine vinegar
• 280g spinach, larger leaves
• fine sea salt

For the fish

• 2 tbsp vegetable oil
• 4 x 180g whole-skin sea bass fillets
• 150g salsa verde
• 1 lemon, quartered

Place 3 teaspoons of olive oil over medium heat. Include the onion, leek, and a substantial dash of salt; let them simmer slowly for about 10 minutes until tender. Stir in two minced garlic cloves and continue cooking for an additional 2 minutes.

Include the lentils, followed by pouring in sufficient water to barely cover them. Let it gently simmer for about 20 minutes, supplementing with more water if needed. Remove from the heat Allow it to rest for five minutes, then strain. Add 4 tablespoons of olive oil, the vinegar, and season with salt according to your preference.

For cooking the fish, pour the vegetable oil into a large skillet and place it over medium heat. Ensure the skin side of each fish fillet is completely dry before sprinkling them lightly with fine sea salt. Carefully position the fillets skin-side down in the pan, pressing gently with your fingers to prevent the skins from buckling. Let them cook for about 3-5 minutes, after which remove the pan from the heat and carefully flip the fish to continue cooking using only the remaining warmth for an additional minute. Then take the fish out and let it sit aside.

Meanwhile, gently reheat the lentils Next, place a frying pan over medium heat and pour in the additional 2 tablespoons of olive oil. Sauté the leftover garlic until softened, approximately 30 seconds.

Include the spinach along with a bit of salt and turn up the heat for 1-2 minutes until it wilts. Adjust the seasoning as needed. Transfer the lentil and spinach mixture onto heated plates and place a sea bass fillet on top of each serving, ensuring the skin side faces upward.

Complete your dish with some salsa verde and a squeeze of fresh lemon wedges.

Cavolo nero rigatoni

Serves 4

• 500g kale, with thick stems removed
• 3 garlic cloves, peeled and crushed using the flat side of a knife blade
• 150 ml of extra virgin olive oil, with additional amounts for serving
• 400g dried rigatoni
• 50g Parmesan cheese
• sea salt crystals with just-cracked black pepper

In a big pot filled with salty boiling water, cook the cavolo nero and garlic for about three minutes. Afterwards, move them into a blender along with some of the hot cooking liquid. Purée by blending until smooth. Next, incorporate the olive oil and blend once more. Adjust the seasoning as needed.

In the meantime, prepare the pasta by cooking it until it reaches an al dente texture as indicated on the package directions. Once done, drain the pasta but save some of the cooking liquid for later use.

In a large skillet, mix the pasta with the sauce, adding some of the pasta-cooking liquid if necessary to thin it out. Season with salt as required, then transfer to heated plates. Top with freshly ground black pepper, grated Parmesan cheese, and additional garnishes if desired. a drizzle of premium extra virgin olive oil.

Green beans, almonds, and peaches

Serves 4 as an accompaniment or first course

• 120g flaked almonds
• 500g ultrafine green beans, with leaves removed from a 30g cluster of mint
• 3 ripe peaches, cut into thin slices
• fine sea salt

For the dressing

• 3 tablespoons of extra virgin olive oil, plus additional for serving (if desired)
• 3 tbsp chardonnay vinegar
• 3 tbsp honey
• 2 pinches of Aleppo pepper flakes, or ordinary chili flakes
• 2 small pinches of sea salt flakes

Heat the oven to 160°C/140°C fan. Place the slivered almonds on a baking sheet and toast for 8-10 minutes until they turn light gold, giving them a shake midway. In a big pot, bring some salty water to a boil then parboil the green beans for about 3-4 minutes. Refresh the beans In a bowl of cold water, swish them around for 30 seconds to make sure the heat distributes evenly. Then drain and gently pat dry using kitchen towels.

Slice the green beans in half lengthwise and place them in a bowl. Add torn mint leaves along with the sliced peaches and toasted almonds.

In a different bowl, combine the oil, vinegar, honey, chili flakes, and sea salt flakes until well blended, then pour this mixture over the salad and toss everything together.

Adjust for seasoning and garnish with additional dressing or an extra splash of premium olive oil before serving.