Jan 2, 2026
Vegan Warm Mediterranean Lentil Bowl
Discover the comforting yet vibrant flavours of Spain in this entirely plant‑based lentil bowl. We
Serves 4 | Prep 15m | Cook 1h
Roast Hake with Rooftop Smoked Butter, Pancetta & Ceps
Serves 4 | Prep 20m | Cook 25m
This elegant hake dish brings together the richness of Rooftop smoked butter, the savoury depth of pancetta from León, and the earthy intensity of seasonal ceps. Balanced with a light leek and fino cream base, it’s a recipe that celebrates bold Spanish flavours with refined execution – perfect for autumn menus.Ingredients
-
- Hake fillets
- Rooftop smoked butter
- Naturally cured pancetta (León)
- Fresh ceps
- Leeks, onions & garlic
- Fino sherry
- Double cream
- O-Med Picual Olive oil
- Lemon juice & salt
Method
- Sweat leeks, onions and garlic in olive oil until soft. Add fino, reduce, then add cream and reduce again. Season with salt and lemon.
- Fry hake fillets in Rooftop smoked butter, adding pancetta slices and ceps until golden.
- Serve the hake over the leeks, topping with crispy pancetta, caramelised ceps and the smoked butter juices.
Chefs Notes
The Rooftop smoked butter is the heart of this dish – it infuses both the fish and the sauce with depth and a delicate smokiness that ties everything together.
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