Rosti-topped lamb & rosemary pie

Active: 30 minutes; Total: 5 hours; Yield: 4 to 6

Lamb leg or shoulder; cut into large chunks	750 grams
Salt
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Oil, olive	1 tablespoon + 1 tablespoon
Onion; chopped	1 large
Carrot; chopped	1 large
Garlic; crushed	5 cloves
Rosemary; needles picked, finely chopped, plus a few small sprigs	2 sprigs +
Tomato paste	1 tablespoon
Wine, red	200 milliters
Stock, beef	500 milliters
Vinegar, strawberry balsamic	1 tablespoon
Potatoes, floury; cut into chunks	850 grams
Cheddar, sharp; grated	100 grams
Butter, unsalted; melted	25 grams + 25 grams

1. In a large bowl, season the lamb with salt and pepper, then toss with flour. 
2. Heat 1-tablespoon oil in a Dutch oven over high heat, and brown half the lamb on all sides; transfer to a plate, and repeat with the remaining lamb; set aside. 
3. Reduce heat to medium, add 1-tablespoon oil, then the onions and carrot; cook for 10 minutes, stirring occasionally, until soft and golden. 
4. Add the garlic, chopped rosemary, and tomato paste; stir for 1 to 2 minutes. 
5. Return the lamb to the pan, pour in the wine and stock, stir in the vinegar, and bring to a simmer. 
6. Reduce the heat to low, cover, and cook for 3 hours, or until the lamb is tender. 
7. Place the potatoes in a large pot, cover with water, bring to a boil, and cook for 10 minutes, until softened slightly but still holding their shape. 
8. Preheat oven to 375°F.
9. Drain, leaving to cool enough to handle, then grate using the coarse side of the grater. 
10. Place in a medium bowl with the cheddar, 25-grams butter, salt, and pepper; mix until well combined. 
11. Transfer the lamb stew to a 12-inch-by-8-inch baking dish. 
12. Scatter the potato topping over the meat, and poke a few small rosemary sprigs into it. 
13. Brush with the remaining butter, and bake for 35 to 40 minutes, until the topping is golden brown and the stew is bubbling at the edges.

Recipe mildly adapted from Good Food by Cassie Best.

Petrale with balsamic fennel

Active: 10 minutes; Total: 40 minutes; Serves: 4

Fennel, sliced into ¾-inch wedges	2 bulbs
Balsamic glaze	1 tablespoon
Oil, olive	1 tablespoon + 1 tablespoon
Salt, sea	1 teaspoon + 1 teaspoon
Petrale fillets, thick	4
Tomatoes, cherry, canned with sauce	14 ounces
Sugar, coconut	1 teaspoon
Parsley, freshly chopped	3 tablespoons
Pepper, freshly ground

1. Preheat your oven to 400°F. 
2. Place the fennel wedges on a sheet pan, and drizzle with balsamic glaze, 1-tablespoon oil, and sprinkle with 1-teaspoon salt; bake 15 minutes, tossing once midway. 
3. Place the fish in a smaller rimmed baking sheet so that the fillets fit snuggly. 
4. Pour over the tomatoes, sprinkle the sugar and parsley, drizzle with remaining oil, and season with salt and pepper. 
5. Bake for an additional 15 to 20 minutes, until the fish is cooked through and the fennel is crisp at the edges. 

Recipe mildly modified from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.

Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil	2 tablespoons
Onions, coarsely chopped	2 cups
Lemon	1
Balsamic vinegar	2 tablespoons
Brown sugar	¼ cup
Ginger, freshly grated	2 teaspoons
Halibut
Halibut	4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced	1 stalk
Onion, sliced	½
Lemon, unpeeled, thinly sliced	½
Dry white wine	½ cup
Parsley sprigs	7 or 8
Bay leaf	1
Salt	½ teaspoon

1. Heat oil in a large skillet.
2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
7. To the water, add remaining ingredients (except marmalade).
8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
10. Remove and serve with the warm marmalade.

Recipes from the Pacific Rim by Marjie Lambert.