Lockdown is the perfect time to try a new skill and as people have more time on their hands it couldn't be better to have a go at cooking at home. Here Glasgow cook and deli owner Giovanna Eusebi brings us the latest in her series of recipes, writes Deborah Anderson

It is a showstopper of a supper and what better time to try to make something for special for your family than with Giovanna Eusebi's delicious salt-baked fish. With lockdown people are finding themselves in the unusual position of being at home for breakfast, lunch and dinner, and it could be a time to experiment and push the boat out.

"I think people have a new appreciation of the craft of making things like a loaf of bread. It can take 24 hours to make a loaf and a couple of days to make a sourdough," said Giovanna. "I tried to buy yeast in the shop this week and they had run out so it shows more people are maybe making their own."

This week has been a special celebration in the Eusebi household as her daughter Sophia turned 11 and Giovanna has been providing meals for Glasgow Kindness charity which is helping to feed homeless people on the street.

Her mouthwatering recipes exclusively revealed for the first time today, with stunning photos by Gerardo Jaconelli, could be the perfect treat for the family and encourage people to try something new.

Giovanna added: "Now that people are time-rich I think the focus falls on our homes. We are all eating together and it is a chance to try something new.

"I have created a fresh burrata salad this week as a special starter. And for a showstopper I have created a salt-baked fish. It is something that looks really good and is a bit of a spectacle when you crack into it.

"You can't really go wrong with it or overcook it as the salt protects it. I think people should give these things a go as they have nothing to lose."

For a little sweet treat, Giovanna has created an Italian favourite – tiramisu.

She added: "I thought this menu was something that people could try at home and was maybe a special Friday night dress up meal."

With the good weather this week Giovanna's bin barbecue has been put to good use, but it was a marshmallow treat that went down well with the family.

BURRATA : Fennel and anchovy salad

This is a very quick and easy starter to put together. Don’t be afraid to substitute any ingredients. It's important to cut the creaminess of the cheese with acidity form the orange. Salmoriglio is an easy dressing that is great for using up herbs past their best. It is also excellent on steamed greens or to marinade fish. The colours are striking and flavours inspired by Sicily.

Serves 2


1 burrata or buffalo mozzarella

½ bulb of fennel or celery, sliced finely

1 blood orange, segmented

8 anchovy fillets

Mixed salad leaves

Crushed pistachio to garnish

Salmoriglio dressing

40g of fresh herbs (all or some of these: basil, mint, oregano, parsley)

Clove of garlic

Zest and juice of 1 lemon

50ml of the best olive oil you have

Make the dressing: Blend all the ingredients in a food processor.

To assemble: Place all ingredients except the burrata in a bowl. Season to taste. Add two-thirds of dressing. Arrange on a plate. Partially tear the burrata and place on top. Scatter over pistachios and remainder of dressing. Serve.

Salt Baked Fish

This is a simple, stress free way to cook fish which is a showstopper. The crust acts like an oven, sealing in the moisture, allowing the fish to cook in its on juices. Even if you overcook it by 10 mins it would still be moist. This will be the tastiest fish you have ever eaten.

Serves 2

Cooking time guide: 5min per 100g

1 whole fish approx 500g – Bass, bream, trout, turbot (basically any fish with a strong bone structure and thin skin)

Salt Crust

Approx 1-2 kilo of coarse salt


Aromatics to stuff fish

4 thick slices lemon, whole herbs (some of the following ; Mint, fennel fronds, dill, rosemary, thyme

Preheat oven to 200C/400F/gas 6.Trim off fins, remove any guts of fish, you can leave scales, tail and head on.

Line a baking tray with parchment.

In a large bowl mix salt with water. There are no exact quantities. You are looking for a coarse wet sand texture. Imagine you are on the sea shore making sand castles!

Stuff the cavity of the fish. Overlap lemon slices and pack with herbs. Experiment with herbs, its just important to fill it with something to maintain its shape and perfume the fish flesh.

Use one third of the mixture for the base. Pat out into an even half inch layer. Place the fish on the bed of salt. Cover it with the remaining salt. Pat gently down until it covers the fish, like an envelope. Make sure there are no cracks.

Bake for approx 25mins. If you have a thermometer insert it into the thickest part, it should be 60C, or a knife inserted into the thickest part should come away easily. Another way to test is is to remove the first spine closest to the head. If it comes out with ease then it’s ready. Let the fish rest for 10 mins. Cut round the circumference of the salt casing. You should be able to lift it off. Discard. Brush away any excess salt.

To serve run your knife down the spine of the fish between the two fillets and gently lift off. Serve with wedge of lemon and drizzle over your best olive oil.

Tip: If the fish is slightly undercooked, don’t worry just pop it back into the oven for a few more minutes .

Eusebi Tiramisu

An iconic, classic Italian dessert to "pick us up" in lockdown. This can be made in individual glasses too.

Serves 4


4 eggs separated

100g caster sugar

500g mascarpone

300g Savoiardi biscuits

300ml Strong coffee (add sugar to taste )

100ml Marsala, brandy, Kahlua or Amaretto liqueur (optional)

Cacoa powder to garnish


• Whisk egg whites to soft peaks slowly adding in half the sugar.

• In another bowl cream together remainder of sugar and egg yolks.

• Fold in mascarpone to the creamed mixture a little at a time. Incorporate completely.

• Slowly fold in egg whites to the mascarpone mix, a spoonful at a time.

• Set aside cream in fridge.

• Mix cooled coffee and liqueur together if using.

• Using a dish approx 30x20cm, distribute the cream generously over the base.

• Dip the biscuits in coffee to moisten them. Be careful not to dip the biscuit in for too long or it will dissolve.

• Layer them horizontally across the base. Add another layer of cream. Continue to add layers of biscuits and cream they have all been used.

• Dust with cocoa powder.

• Refrigerate for four hours and then serve .

Tempted to have a go? We'd love to see your attempts so drop is a line on our HeraldScotland.com facebook page or Instagram feed

Next week: Part Three of Giovanna Eusebi's new recipes