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Featured recipes
Sea bass carpaccio with cucumber and pomegranate
Place the carpaccio in a plate, brush the dressing over the fish, arrange the cucumber and pomegranate and finish with the micro herbs. In a bowl dissolve the sugar with the lemon juice and the colatura, adding more sugar if you like the dressing to be sweeter. Dice the cucumber into small pieces and marinade […]
Thai green mussels
Wash the mussels in a colander to remove any dirt or grit and pull out and discard any of the beards. Throw away any mussels that have cracked shells, or are not firmly closed, and don’t shut when tapped firmly. Heat a large saucepan until hot. Add the vegetable oil and spring onions and stir […]
King prawns skewers with griddled lettuce
Soak 8 wooden skewers in cold water for at least 30 minutes, or set some metal ones to one side. Heat a griddle pan until hot or heat a BBQ until the charcoal has turned grey. Tip the peppers and spring onions into a bowl, add a little of the olive oil, salt and black […]
Mediterranean basa fillets en papillote
Preheat the oven to 200°C, fan 180°C, gas mark 6, or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Lay a 35cm x 30cm sheet of foil onto the work surface, then lay a piece of parchment paper the same size, over the top. Repeat with a […]
Salmon tikka skewers with raita
Heat a griddle pan until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Soak 8 wooden skewers in cold water for at least 30 minutes, or set some metal ones to one side. Tip the salmon chunks into a bowl, add the tikka paste and […]
BBQ sea bream with spiced quinoa salad
Heat a griddle pan until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Using a sharp knife, make 2 slashes on either side of the bream and drizzle with a little of the oil. Season with salt and black pepper. Either lay onto the griddle […]
Paella with Madagascan prawns
Heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Heat a large paella pan until hot. Add the olive oil and chorizo and cook for 2-3 minutes until the chorizo starts to release its oils. Add the onion and pepper and cook for a couple of minutes until […]
Scottish Salmon & Avocado Rainbow Salad
Place the salmon* in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into pieces. Heat the quinoa in the microwave according to packet instructions (usually 2 minutes!) Place the salad leaves, […]
Sea bream fillet with vegetables, spring beans and polenta
Take it out of the packaging and pat it dry using a paper towel. Cut it in half lengthwise and then cut each of the halves into another halves to get 4 pieces. Add salt and pepper. Wash the spring beans and put them in a pot with cold water. Add the salt and let […]
Sea bass and pumpkin patties with spinach
Season the diced pumpkin with salt, add some olive oil and bake in a preheated oven at 220°C for approximately 20 minutes, until it softens. Take the fillets out of the packaging and carefully remove the skin using a knife. Cut each fillet onto 6-8 pieces and place in a food processor. Add the baked […]