FRENCH celebrity chef Jean-Christophe Novelli, who will be headlining at the Worcester Foodie Festival next month, is offering a mouth-watering chance to try a couple of his recipes before appearing in the city.

The three-day festival takes place from Friday August 4 to Sunday August 6 and includes a host of demonstrations from celebrity and local chefs showcasing their skills and summer menus. There are also scores of food stands where visitors can try and buy some of the finest local produce as well as delicious food from selected specialists.

The festival is also renowned as a family event with plenty of activities for kids to enjoy including food experiments and children’s workshops.

Jean-Christophe will be appearing on the main stage on Saturday August 5 and for more information about what’s happening at the event visit www.worcesterfoodiefestival.com. In the meantime food lovers can get cooking by trying these recipes.

Cod Catalan Style

This dish originates from the Catalan region that borders France and northern Spain.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients

4 cod fillets (skin on)

700g plum tomatoes (chopped)

3 shallots (chopped)

½ bulb garlic

1 sprig rosemary

1 sprig thyme

2 bay leaves

1 tbsp parsley and fresh basil (chopped)

2 tbsp extra virgin olive oil

10 black olives

Cracked black pepper

2 tbsp extra virgin rapeseed oil (for frying)

Crispy salad and steamed rice (to serve)

Method

Preheat the oven to 160ºC (fan), 180ºC (non-fan), or gas mark 4.

To prepare the sauce

Using a blender or liquidiser, blitz the tomatoes and shallots for a few seconds. Transfer this mixture into a sauté pan, with a lid, and bring to the boil. Add the garlic, rosemary, thyme and bay leaves and simmer for 10 minutes to reduce the sauce slightly. Season with black pepper to taste, then add the olives.

For the fish

In another pan, heat the rapeseed oil. Introduce the fish, skin-side down. Sear for 2 minutes then remove from the heat.

Place the fish in an ovenproof (gratin) dish. Cover with the tomato sauce and bake for 10 minutes.

While the fish is in the oven, mix the fresh herbs with the olive oil and let it infuse.

When the 10 minutes of baking time is finished, drizzle the infused oil over the fish dish and serve. This is perfect with steamed rice and a crispy salad.

Chef’s Tip

Any good quality, firm fish can be used for this dish, especially one of my favourites, red snapper

Clafoutis with strawberries

Originating from the Limousin region, this dish is now popular throughout France.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Ingredients

4 eggs (whisked)

150g sugar

1 vanilla pod (halved lengthways, seeds scraped out)

100g plain flour

2 tsp baking powder

30g unsalted butter (very soft)

180ml full-fat milk (warmed)

5ml Kirsch (optional)

700g large strawberries (washed, stalks left on and halved lengthways)

Icing sugar (to dust)

Method

Preheat the oven to 160ºC (fan), 180ºC (non-fan), gas mark 4.

Whisk the eggs in a large bowl. Add the sugar and keep whisking, using a hand whisk. Add the seeds of the vanilla pod and continue whisking. Add the plain flour and baking powder and whisk until frothy. Whisk in the butter and introduce the warmed milk, whisking continuously. Add the Kirsch (if using).

Spread the halved strawberries over the base of a gratin or baking dish. Place in the oven for 15 minutes without anything on them, to increase the intensity of their flavour. Do not let them disintegrate. Then, pour the ‘custard’ mixture over the strawberries until they are covered.

Place the dish carefully into the hot oven and bake for approx 35-40 minutes until the top has browned and a knife or skewer comes out clean.

Remove from the oven and sprinkle with sieved icing sugar before serving.

Chef ’s Tip

Other fruits can be used when in season including raspberries, cherries, plums, or apricots