Welcome to our recipe section. Below you will find regularly updated recipes – all of which can be cooked from ingredients found fresh on our market. You will also find that the cost of the ingredients can be up to 40% cheaper than the supermarkets. So come to Leicester Market and taste the real difference!

Coley with broccoli and potato cakes topped with leeks

You can cook the coley with or without the skin depending on your preferences.

6 x 170g coley fillet portions

500g potatoes, peeled

3 x tablespoons olive oil

1 clove garlic, crushed

1 head broccoli, chopped

salt and freshly ground black pepper

1 leek, washed and shredded

15g butter

5 x tablespoons hollandaise sauce

1. Bring a large pan of water to the boil and add the potatoes. Cook for 15 minutes or until tender. Drain, return to the pan and mash.

2. Heat a tablespoon of the oil in a frying pan and cook the garlic for 3-5 minutes.

3. Blanch the broccoli by boiling water for 4 minutes, then draining and refreshing in cold water. Chop finely and add to the mashed potato, season to taste. Shape into 12 flattened rounds using well floured hands. If time allows, chill for 30 minutes.

4. Heat 1 tablespoon of the oil in a frying pan and fry the potato cakes for 3-4 minutes on each side until golden brown. Set to one side and keep warm. Wipe the pan clean and add half the remaining tablespoon of the oil – cook the leeks gently for 6-7 minutes until soft and golden brown.

5. Heat the butter and the remaining oil in the frying pan and cook the fish for 6-7 minutes on each side.

6. Serve the fish on top of the potato cakes, topped with a pile of leeks. Finish with a spoonful of hollandaise sauce.

Serves 6

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Mackerel Grills

455g (1lb) mackerel or herring fillets

225g (8 oz) tomatoes, skinned and roughly chopped

quarter cucumber, cubed

1 small onion, finely chopped

2 x 15ml spoon (2 tablespoons) medium sherry

2 x 15ml spoon (2 tablespoons) water

salt and citrus pepper

fresh chopped parsley, to garnish

Preheat the grill

1. Place the tomatoes, cucumber, onion, sherry and water into a pan.

2. Bring to the boil, cover and simmer for 10-15 minutes, stirring occasionally, until the tomatoes and vegetables are soft. Season to taste.

3. Place the mackerel fillets onto a grill pan and sprinkle with seasoning.

4. Cook under a medium heat for 4-5 minutes, until the fish is almost cooked.

5. Divide the tomato pickle mixture between the fillets and return to the grill. Cook for a further 1-2 minutes.

6. Serve hot with chunks of corn on the cob and watercress.

Serves 4

Recipes courtesy of www.seafish.org

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Korma Crab Cakes

Makes approximately 15 cakes

400g fresh white crab meat

1 small red chilli

2cm piece of fresh ginger, peeled and grated

1 level tbsp korma paste

3 tbsp fresh chopped coriander leaves

3 spring onions, finely chopped

Zest of 1 lime

50g fresh breadcrumbs

Sea salt and black pepper

Rapeseed oil for frying

To make the crab cakes, place all of the ingredients in a bowl, except the rapeseed oil and mix together well, season with sea salt and black pepper.

Keep a bowl of cold water at the side of you so you can dip your hands into it to help the mixture from sticking to your hands as you shape the crab cakes. Shape each cake into 4cm patties.

Place the patties onto a baking tray with baking parchment on it and chill the crab cakes until required.

Heat a frying pan and cover the bottom with rapeseed oil, add the crab cakes in batches and fry for 2-3 minutes on each side until golden and cooked through.

Serve with the Lime Mayonnaise and Cucumber, Radish and Asparagus Salad (see below).

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Lime Mayonnaise

4 tbsp mayonnaise

Zest of juice of 1 large lime

Sea salt and black pepper

Mix all of the ingredients together, season and serve with the Korma Crab Cakes and Cucumber, Radish and Asparagus Salad.

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Cucumber, Radish and Asparagus Salad

Serves 4

1 large cucumber

10 radishes, washed, trimmed and finely sliced

1 bundle of Asparagus, finely sliced, trimmed and cut into 3cm pieces

4 shallots, peeled and thinly sliced

1 bunch coriander, roughly chopped

1 bunch mint, roughly chopped

For the dressing:

4tbsp fresh Lime juice

½ tbsp caster sugar

1 red chilli, deseeded and finely chopped

2 garlic cloves, peeled and crushed

3 tbsp rapeseed oil

Sea salt and black pepper

To make the dressing mix all of the ingredients together.

Blanch the asparagus pieces in salted boiling water for 3-4 minutes, drain and cool under cold water, drain well.

Using a potato peeler, peel the cucumber into long ribbons until you reach the seeds.

Fry the shallots until crispy in a little rapeseed oil then drain.

Mix the cucumber, radish and asparagus, coriander and mint together with half of the dressing, season and divide between 4 plates, top with the rest of the dressing and the crispy shallots and serve with the crab cakes and the lime mayonnaise on the side.

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Sticky Beef stiry-fry with Thyme and Chilli

Serves 4

450g rump beef, thinly sliced

4 spring onions, sliced into 3cm pieces

1 red pepper, deseeded and cut into strips

2.5cm piece of fresh ginger, peeled and cut into fine strips

1 red chilli, deseeded and sliced lengthways

2 garlic cloves, finely sliced

4 tbsp sweet chilli sauce

4 small pak choi, halved

1 tbsp fresh thyme leaves

2 tbsp rapeseed oil

1 tbsp light soy sauce

Zest and juice of 1 lime

Black pepper

Heat the oil in a wok or frying pan over a medium-high heat and fry the garlic, chilli and ginger until fragrant.

Add the beef and stir-fry over a high heat for 2-3 minutes, add the chilli sauce and thyme and cook for a further minute, remove from the wok and set aside.

Add a little more oil, if necessary, add the red pepper, pak choi and a little water to the wok and cook for 3 minutes. Return the beef to the pan with the spring onion, soy sauce, lime juice and zest and season with black pepper, toss until mixed through.

Serve with steamed Thai fragrant rice or egg noodles.