John Mole

Food Laureate John Mole presents his poem recipes for Morrisons. 


John Mole

JOHN MOLE is a poet and a jazz clarinettist.
Here are his poems on batter, bass, curry and fish.


Better Batter

What you're going to need for a dish that can't fail
Are a bowl, a deep fryer, flour and ale.
Stir the mix in the bowl, give your fillets a coating,
Heat oil in the pan then watch the fish floating.
Turn up the heat, hear the sizzle and spit
Serve them with chips and hey presto that's it!
 

Baked Sea Bass

Sea bass is great wrapped in foil
With a coating of butter and oil.
A few herbs to savour
Will add to its flavour
As it bakes while your vegetables boil.
 

Curry in a Hurry

For an intimate meal - exotic, dreamy -
Chicken Tikka Masala is rich and creamy.
Add marinade to each diced breast
In a bowl to give it zest.
Fry it with fresh cream (not too thick!)
And don't forget the turmeric.
Sniff the aroma, taste the spice
Then serve it up with naan and rice.
 

What the hake?

Sea bass is great wrapped in foil
With a coating of butter and oil.
A few herbs to savour
Will add to its flavour
As it bakes while your vegetables boil.

A lesser-known fish is the pouting
Which deserves to be given an outing.
Best cooked as a fillet,
You can fry, poach or grill it,
And of its good price there's no doubting.

Salmon an excellent dish makes -
Fresh fillets, smoked slices or fishcakes.
But if these do not suit
It's delicious en croute -
Whatever direction your wish takes!