Spaghetti Il Nero di Sepia - with sea bream, Indonesian tiger prawns and black garlic

I've been looking for a bulb of black garlic since visiting Ferdie's Food Lab at the end of last year, and sampling Simon's prawns with fermented garlic. It's sweet, sticky, and unlike anything else you will taste (although it is slightly reminiscent of blackened, burnt onions, but much much sweeter and without the bitterness).

I finally managed to track it down and paired it with spaghetti Il Nero di Sepia (squid ink spaghetti), which we brought back from Priano last year... in keeping with the black theme.

Sea Bream fillets, giant Indonesian tiger prawns (absolute beasts), thinly sliced radish and plenty of lemon to add a sharp tang to the sticky sweetness of the garlic...

http://iblog4.me/

Sea bream with fennel, crispy tentacles and caramelised kumquats

Kumquats are an unusual fruit. A sharp, lemon-like citrus centre, encased with a distinctly orangey casing that, instead of having a bitter outer rind like an orange, is sweet and fragrant.

Citrus always compliments fish well so, when I spotted these kumquats at Borough market, I thought they would make the perfect pairing with a pan fried fillet of sea bream and sauteed fennel.

The kumquats were caramelised until sticky and the sea bream was topped with crispy garlic tentacles from baby squid.