Better still, try it with mullet that have been barbecued to a smoky turn.Serves 44 medium red mullet, weighing 175-200g/ 6-7oz each, cleaned and scaledjuice of 12 lemonolive oilFor the vinaigrette:3 tomatoes, peeled, de-seeded and chopped1 teaspoon chopped fresh tarragon, basil or chives1 shallot or 12 small onion, very finely chopped85ml/3fl oz olive oil1 tablespoon fresh lemon juiceSnip the fins off the red mullet and make two diagonal slashes across the thickest part of the body of each fish on each side Season inside and out with salt, pepper and the lemon juice. Brush both the grill rack and fish with oil to prevent sticking. Grill the fish close to the heat so it browns on the exterior without overcooking in the interior Turn it once. Too much handling and turning is likely to end in disaster.GRILLED RED MULLET WITH WARM TOMATO VINAIGRETTEAlternatives: bass, sea bream, emperor, snapper, grey mulletA vinaigrette, softened with the sweetness of raw summer tomatoes and gently warmed through, makes a delicious dressing for grilled red mullet. Add the fish, together with the saffron, give it a quick stir, then let it simmer gently for about five minutes. Draw off the heat, taste and adjust seasonings, then serve.GRILLING AND BARBECUINGA truly excellent way of cooking fish, most suitable for chunky steaks from larger fish (tuna and monkfish, for instance, grill very well) and smaller whole fish, such as red mullet, sardines and the like.

An hour or more in a marinade before cooking is always a boon.Make sure that the grill is thoroughly preheated - give it at least five minutes to heat up. With a barbecue, allow plenty of time for flames to die down, so that coals are at the peak of their searing power. If it is rather sharp tasting, which it probably will be, add sugar, to soften Simmer for another five to 10 minutes The stew can be prepared to this stage in advance. If you do this, re-heat it thoroughly, about 10 minutes before you wish to serve it. Put saffron into a small bowl, if using, and add a tablespoon of hot water Leave to infuse. Fry onion and celery in olive oil over a moderate heat, letting them colour here and there. When they are almost done, add garlic, coriander, cumin, bayleaves and thyme Cook for two minutes.

Stir in tomatoes and tomato puree, leave to boil down until very thick - about 10 minutes - stirring occasionally. Now add wine, if using, bring to the boil and cook for a minute or so, then add the stock or water Season Simmer for five minutes and taste. You can braise fish over a gentle heat on the top of the stove or at a moderate heat in the oven. Do not let it overcook.When making stews or soups that include fish and shellfish, usually you should prepare the sauce/soup base in advance, the sea-food only needs to be added at the end of the process and stewed for the bare minimum.WHAT-YOU-WILL FISH STEWThis stew can make the centrepiece of a casual lunch, served with warm, crusty bread and a green salad, or star in a more formal setting, served with noodles, rice or boiled new potatoes and a green vegetable. It just doesn't suit me."And I figure that, however this show is received, Sarah Lucas, already famous for being her own woman, has found in Angus Fairhurst a collaborator who is quietly getting on with being his own man"Odd-Bod Photography", by Sarah Lucas and Angus Fairhurst, is at Sadie Coles HQ, 35 Heddon Street, London W1, from 16 April.

The portraits of Lucas, sometimes taken by him, are definitely hers. What they have realised in the process is that many of their friends, that whole group known as Young British Artists, already collaborate in a practical sense, anyway, but they are just drawing attention to it.Those familiar with Lucas's work will not be surprised by her confrontational self-portraits. They describe it as lots of things that have "just slipped through the net". Both artists have used photography but are continuing to work in other media. Fairhurst's next show, also in America, will include photography, painting and animation.