¼ cup pitted green olives
1 packed cup coriander leaves (approx 20g)
grated zest of 1 lemon and juice of ½ lemon
¼ cup olive oil
3 tablespoons olive oil
1 onion, diced
½ teaspoon salt
2 cloves garlic, finely chopped
2-3 tablespoons ’nduja (or more depending on how spicy you like it)
1 cup fregola
½ cup white wine
750ml hot chicken or fish stock
3 corn cobs, kernels cut from the cob (approx 2¼ cups corn kernels)
a handful coriander leaves, shredded
4 fish fillets, skin on

Think of this as pasta cooked risotto-style but with less fuss and stirring. Use Israeli couscous if fregola is unavailable (you may need to adjust the amount of stock used).

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2.Blitz the olives, coriander and lemon zest in a food processor or blender (or chop finely by hand) to a paste, adding the lemon juice and 1-2 tablespoons water to loosen.
3.Stir through the oil and season to taste.
5.Heat 2 tablespoons of oil in a wide pan, add the onion and salt and fry until soft, 7-8 minutes.
6.Add the garlic and ’nduja and cook for a minute.
7.Add the fregola and stir to toast well.
8.Add the white wine and cook until it almost disappears.
9.Add 500ml stock and cook, stirring occasionally, for 10 minutes, adding more liquid as required.
10.Add the corn kernels and cook for 1-2 minutes or until the corn is cooked.
11.Stir through the coriander leaves and serve immediately.
12.In the last few minutes of the fregola cooking time, heat a frying pan or hot plate with a little oil and cook the fish until golden.
13.To serve, spoon the fregola onto plates, top with a piece of fish and spoon over a little sauce.
15.Use tomato paste and some chilli flakes in place of the ’nduja. Use vegetable stock.
16.A drained tin of chickpeas or beans added to fregola near the end of cooking time will add some protein.
17.Vegetarians might like to fry some haloumi to serve alongside.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles