herb-baked trout and horseradish

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                        Ingredients 2 whole rainbow trout, gutted and cleaned 1 tbsp olive oil 1 lemon, thinly sliced sprigs of various herbs (parsley, thyme and dill would all work well) … Continue reading →

Crispy squid with capers

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Ingredients 300g baby squid, cleaned 200g plain flour 2 tbsp capers, drained and finely chopped 1 garlic clove, crushed 5 tbsp mayonnaise vegetable or sunflower oil, for frying lemon wedges, to serve Method Cut the squid into rings about ½cm thick. … Continue reading →

Lobster thermidor

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Ingredients 1x750g/1½lb lobster, cooked 20g/¾oz fresh parmesan, grated For the sauce 30g/1oz butter 1 shallot, finely chopped 1x284ml/10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/3½ fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only salt freshly ground black pepper Method Cut … Continue reading →

Creamy salmon & chive bows

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Creamy salmon & chive bows Ingredients 350g farfalle 200g tub light soft cheese squeeze lemon juice 145g pack gravadlax, torn into pieces, or smoked salmon trimmings bunch chives, snipped Method Cook the pasta following pack instructions. Once it’s cooked, drain, … Continue reading →