This week was Richard Corrigan’s The Clatter of Forks and Spoons. Richard’s restaurants have always been a favourite of ours when we’ve been. Lindsay House was just a wonderful place – a restaurant in a Soho townhouse with exceptional food. Bentley’s oyster bar just off Piccadilly is brilliant whether you are going for oysters, fish pie (with lobster of course) or just great fish and chips, Bentley’s is fantastic. Some interesting recipes this week and a guilty pleasure recipe. We started with Rare Grilled Tuna (or, in our daughter’s case Salmon) with Scorthalia and Gremolata, which we served with new potatoes. This version of Scorthalia is a sauce made with garlic, almonds, stale bread and olive oil. The Gremolata a garlicky zesty sauce. I have to say I was really pleased with the way this came out. Mrs B made the sauces, the fish, from our local fishmonger, I seemed to cook pretty well and the combination was in last-meal territory. We often have a curry on a Friday night so we went for Richard’s wonderful Mixed Steamed Fish and Green Curry. I assembled a bunch of mixed fish and seafood – a fish pie mix, some prawns and some frozen seafood mix. I thought a piece of fish would be nice too – so I asked our daughter what she would like and the suggestion was “one of those black sole things we had once”. She of course meant Dover Sole – ouch!! We went to the fishmonger and got one, and I have to say it was a great call. The green curry sauce was so simple to make, and the steamed fish so light – an outstanding dish. So to a guilty pleasure. I love Salad Cream. There, I’ve said it. Richard has a recipe for Salad Cream that uses…. Evaporated Milk. If you share this guilty pleasure, this recipe is brilliant. I love pork pie with salad cream, and Richards did not disappoint. It was also great with crab on toast.