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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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Consistently sleeping less than five hours a night could increase the risk of depression, research suggests. Poor sleep has been considered a side-effect of mental ill health in the past, but the new study found that the link between sleep and mental illness is more complex. People with a stronger genetic predisposition to short sleep – less than five hours in a given night – were more likely to develop depressive symptoms over four to 12 years, the study led by UCL researchers found. But those with a greater genetic predisposition to depression were not more likely to have short sleep. Using genetic susceptibility to disease, we determined that sleep likely precedes depressive symptoms, rather than the inverse Lead author Odessa Hamilton The experts also found that the link was not exclusive to those who were genetically inclined towards sleeping for shorter periods, and people who regularly dozed for five hours or less – without the genetic association – were also more likely to have depression. Lead author Odessa Hamilton, UCL Institute of Epidemiology and Health Care, said: “We have this chicken or egg scenario between suboptimal sleep duration and depression, they frequently co-occur, but which comes first is largely unresolved. “Using genetic susceptibility to disease, we determined that sleep likely precedes depressive symptoms, rather than the inverse.” Researchers used genetic and health data from 7,146 people recruited by the English Longitudinal Study of Ageing (ELSA), with an average age of 65. Short and long sleep durations, along with depression, are major contributors to (the) public health burden that are highly heritable Senior author Dr Olesya Ajnakina Analysis of genetic and health data suggested that short sleep was associated with the start of depressive symptoms, like feeling sad or lonely. Senior author Dr Olesya Ajnakina, UCL Institute of Epidemiology and Health Care and the Institute of Psychiatry, Psychology and Neuroscience at King’s College London, said: “Short and long sleep durations, along with depression, are major contributors to (the) public health burden that are highly heritable. “Polygenic scores, indices of an individual’s genetic propensity for a trait, are thought to be key in beginning to understand the nature of sleep duration and depressive symptoms.” When looking at non-genetic associations between depressive symptoms and sleep duration, the researchers also found that people sleeping five hours or less were 2.5 times more likely to develop depressive symptoms. And people with signs of depression were a third more likely to suffer from short sleep. Suboptimal sleep and depression increase with age, and with the worldwide phenomenon of population ageing there is a growing need to better understand the mechanism connecting depression and a lack of sleep Professor Andrew Steptoe The study, published in Nature, Translational Psychiatry, also revealed a link between sleeping long and developing depressive symptoms. According to the findings, people who slept for more than nine hours were 1.5 times more likely to develop depressive symptoms than those who sleep an average of seven hours. However, depressive symptoms were not associated with sleeping longer four to 12 years later, which corresponded to the genetic findings. Professor Andrew Steptoe, head of Behavioural Science and Health, UCL Institute of Epidemiology and Health Care, said: “Suboptimal sleep and depression increase with age, and with the worldwide phenomenon of population ageing there is a growing need to better understand the mechanism connecting depression and a lack of sleep. “This study lays important groundwork for future investigations on the intersection of genetics, sleep, and depressive symptoms.” People enrolled in the study had an average of seven hours’ sleep a night. More than 10% slept for less than five hours a night at the start of the study period, rising to more than 15% at the end of the study. The proportion of people classed as having depressive symptoms increased by about three percentage points, from 8.75% to 11.47%. In the study, data on sleep and depressive symptoms were combined from two Elsa surveys conducted two years apart, as sleep duration and depression are known to fluctuate over time. Sleep duration and depression are both partly inherited from one generation to the next. Earlier studies have suggested depression is about 35% heritable, and that genetic differences account for 40% of the variance in sleep duration. Read More World Osteoporosis Day: The risk factors and early warning signs everyone needs to know about How to support a child with a stammer From colourful gowns to drones, these wedding trends are set take over 2024 Call The Midwife ‘should come with a health warning’ Halloween: 10 wicked ways to kit out your haunted house Black magic: Go back to black this season with the catwalk-inspired trend

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