IT'S not often that an evening slumped in front of the telly can change your life forever - but that's just what happened to Aaron Craze.
"If someone had told me when I was 15 that I would be where I am today I would have laughed my head off," he says.
The one-time carpet fitter was watching Jamie Oliver work his magic on TV one night when he decided he wanted to become a chef.
He wasn't sure how to go about it, but his mother-in-law Dee sent off an application form for Aaron to join the trainees at Jamie's London restaurant, Fifteen, in 2003.
Getting accepted into the crew at Fifteen was just the start - but the long hours, not to mention occasionally cleaning the kitchen tiles with a toothbrush as a punishment for being late - paid off.
He graduated f rom the chef training programme, had stints working at The Ivy and returned to Fifteen as chef de partie. As his confidence grew, so did his thirst for greater challenges. So in 2005 Aaron competed aga inst ot her Fifteen students to win the keys to his very own gastropub, The Cock Inn at Braintree, Essex. Running the small rural business was an even bigger challenge, but Aaron and wife Nicci pulled it off, receiving critical acclaim and an AA rosette for outstanding food and service.
The couple were forced to close the pub in January this year due to financial problems, but Aaron has bounced back and has returned to Fifteen, where he will be helping to train the new intake of wannabe chefs.
He's also sharing what he's learnt in the last five years in a new book, Aaron Cooks Italian.
LEMON SOLE WITH ANCHOVY AND CAPER BUTTER SAUCE
"There's no need to overcomplicate this dish: wonderfully fresh fish simply baked in the oven with butter, anchovies, capers and lemon is perfection on a plate. Lemon sole is one of the less expensive fine fish on the market and easy to get hold of all year round," says Aaron. (Serves 2) 2 lemon sole, about 400g (14oz) each Salt and pepper 1 lemon, cut into 6 slices Dressed salad, to serve.
For the anchovy and caper butter sauce: 6 anchovy fillets 2tbsp capers 100g (3 1/2oz) unsalted butter, softened 1 bunch of flat leaf parsley Rinse the fish in cold water and pat dry with kitchen paper. Place one fish on a chopping board. With a sharp pair of kitchen scissors, trim away the frill around the edge of the fish.
With a sharp knife, make a straight slit across the skin, a few millimetres from the tail fin
on both sides of the fish. Starting on the dark-skin side, ease a finger under the slit to loosen a flap of skin large enough to grip firmly. Use a clean tea towel to hold the fish tail down and to grip the flap of skin tightly.
Slowly pull the skin towards the head. It should come away cleanly but, where it sticks, use fingers to release it to avoid tearing the fish. Do the same on the pale-skin side. Repeat for the second fish.
Alternatively, leave the skin on and make four slashes in the flesh. Season the lemon soles with salt and pepper and set aside.
Preheat the oven to 180 C/350 F/Gas mark 4. Put all the ingredients for the anchovy and caper butter in a food processor and blitz until coarsely chopped.
Place the lemon soles on a large baking sheet and cover with the butter mixture. Lay three lemon slices along the back of each fish. Bake for 20-25 minutes.
Serve the lemon soles immediately with the melted butter sauce spooned over the top and a dressed salad on the side.