INGREDIENTS 250g cooked and peeled beetroot 175g coarse sea salt 1/2 cup (110g) caster sugar 3 tsp caraway seeds, crushed 3 tsp white peppercorns, crushed 1kg salmon fillet (skin on), pin-boned Lavosh and micro rocket, to serve CUCUMBER AND APPLE SALAD 2 green apples, cut into batons 1 small red onion, sliced into rings 1 … Read more
INGREDIENTS 175g (6 oz) plain flour 1⁄2 tsp baking powder 1⁄2 tsp salt 300ml (101⁄2 fl oz) water 1tbs ouzo (or pastis) 300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick 2 spring onions, very finely sliced 1 … Read more
INGREDIENTS 1 tablespoon ras el hanout or ground cinnamon 1/2 cup (75g) plain flour 2 tablespoons extra virgin olive oil 4 x 160g skinless ocean trout fillets, pin-boned Pistachio and herb couscous, to serve 3 tablespoons pine nuts, toasted Edible rose petals (optional), to decorate POACHING LIQUID 2 tablespoons loose-leaf rose-petal tea 1 tablespoon currants … Read more
INGREDIENTS 1 kg ocean trout fillet (skin on), pin-boned 160 g treacle 100 g sea salt 1 tbs fennel seeds 2 tbs English mustard powder 2 tsp cracked black peppercorns Finely grated zest of 2 lemons Rye bread, butter and lemon wedges, to serve METHOD Place fish, skin-side down, on a large baking paper-lined baking … Read more
Ingredients 3/4 cup instant grits Kosher salt and freshly ground black pepper 1/4 cup grated parmesan cheese 3 tablespoons unsalted butter 1 1/4 pounds medium shrimp, peeled and deveined (tails intact) 2 large cloves garlic, minced Pinch of cayenne pepper (optional) Juice of 1/2 lemon, plus wedges for serving 2 tablespoons roughly chopped fresh parsley … Read more