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Add the pepper and drizzle with the olive oil — it should just cover the fish. Cover the dish tightly with foil and bake for about 30 minutes, or until the tuna is just cooked through. Remove from the oven and allow to cool in the oil; serve at room temperature. The tuna will keep, stored in the oil, covered and refrigerated, for up to 5 days. SERVES 6–8 line trimmed 2 teaspoons coriander seeds 1 1⁄2 teaspoons cumin seeds 1 tablespoon superfine sugar 1 tablespoon sea salt 1 lemon 1 teaspoon freshly ground black pepper 1 1⁄2 cups extra virgin olive oil 38 TURKEY S OU P S It’s fair to say Turks love soups.

Remove to a bowl using a slotted spoon and repeat with the remaining mussels until all are cooked. Discard any mussels that do not open. Reserve the cooking liquid. Remove the meat, discarding the shells, and reserve any juices in a bowl. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook for 5–6 minutes, stirring often, until softened. Add the celeriac, potato and bay leaf, stirring to combine well, then cover and cook for 10–12 minutes, or until the vegetables have softened.

Combine the flour, paprika and chili powder in a bowl and season well. Add the liver and toss to coat. Heat half of the oil in a large, heavy-based frying pan over medium-high heat. Add half of the liver and cook for 3–4 minutes, turning once, or until golden and cooked through but still a little pink in the middle. Remove to a plate lined with baking paper and keep warm. Repeat with the remaining oil and liver until cooked. Serve immediately with the sauce on the side. SERVES 6 sea salt freshly ground black pepper 1 lb 10 oz lamb or veal livers, trimmed and fine membrane removed ⁄2 cup all-purpose flour 1 2 teaspoons sweet paprika 1 teaspoon chili powder, or to taste ⁄3 cup extra virgin olive oil 1 WARM SQUASH HUMMUS method ingredients Put the drained chickpeas in a saucepan with enough fresh water to cover.