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Arbroath Smokie Creams

Serves 8 as a starter 350 g Arbroath smokies (small smoked haddock), skin and bone intact, 275 ml double cream whole nutmeg for grating 2 large eggs, lightly beaten 200 gm smoked salmon salt and freshly milled pepper You will need eight 4 cm (1½ in) deep ramekins with a base...
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Seared Scallops with Sauce Vierge

Serves 4 as a starter 12 Scallops Olive oil Sauce Vierge 1 small Red Pepper 80ml extra virgin olive oil 25ml Lemon Juice 50gm vine ripe tomatoes, skinned and de-seeded and diced 8 fresh basil leaves finely shredded Pre heat the oven to 220c/425f/Gas7 Make the sauce by roasting the red pepper...
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Smoked Salmon with Orange Dressing and Avocado Pate

Serves 8 as a starter 1 hour chilling needed 400 – 500gm Smoked Salmon 3 medium size, ripe avocado juice of 1 lime 2 spring onions, finely chopped 50gm cream cheese pinch cayenne pepper watercress & fresh chives for garnish Dressing 2 spring onions , finely chopped 2 tablespoon freshly squeezed oran...
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Quick Homemade Tartare Sauce

1 large egg half a level teaspoon sea salt 1 small clove garlic, peeled half a level teaspoon mustard powder 175ml light olive oil 1 dessertspoon lemon juice 1 tablespoon fresh flat parsley leaves 1 heaped tablespoon capers, rinsed and drained 4 baby gherkhins freshly milled black pepper ...
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Dipping Sauce

Ideal dipping sauce for prawns 1 tablespoon seasame oil 1 small red chilli, fresh or dried, deseeded and finely chopped 1 tablespoon root ginger, finely chopped 1 tablespoon lemon grass, finely chopped(available at large supermarkets) juice of 1 lime 1 teaspoon honey 1 garlic clove , crushed 3 table...
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Poached Cod with Parsley Sauce

Poached Cod with Parsley Sauce (can also use haddock or hake) Ingredients serves 4: 4 × 300g cod portions skinned and boned 4 Shallots finely sliced 50g anchovy fillets 150ml fish stock 500 ml milk 200ml double cream chopped parsley 50g plain flour 50g butter salt and pepper...
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Poached Turbot

Poached turbot fillets Poached turbot recipe from Fish In A Box. (can be Brill or Plaice) Ingredients 4 × 300g Turbot 500 ml fish stock 200 ml double cream 75g capers -drained and squeezed 75g gherkins 50g anchovies 30g chopped parsley 2 Shallots finely Sliced...
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