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Scallops with Julienne Spaghetti of Vegetables

Vegetable oil2 tablespoons

Trim the scallops. Cut the carrot, courgette and leek into long strips.  Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season.  Brush scallops with oil.  Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon.  Place scallops on the spaghetti.

Lobster Bisque with Langoustine and Brandy (serves 4)

 Live lobster1 small
 Langoustine heads 12
Tomato puree1 teaspoon
Paprika½ teaspoon
Celery stick1
Garlic1 clove
Bulb fennel½
Dry white wine¼ pint
Fish stock½ pint
Cold water½ pint
Olive oil3 tablespoons
Tarragon, basil, thyme2 sprigs of each
Bay leaf1
White peppercorns¼ teaspoon
Plain flour60g / 2oz
Coriander seeds¼ teaspoon

Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat.  Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.


Crab and Avocado Gateau with Lemon Dressing

Good quality white crab meat50g
Red onion½
Red chilli1 cm piece
Coriander1 tablespoon
Rocket or red chard leafHandful
Olive oil2 tablespoons
Plum tomato1
Caster sugarPinch

De-seed the tomato then finely dice.  Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime.  Season. Add a pinch of sugar.  In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix,   Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate. 


Feast of Fish

Basic Fish Stock (serves 6)

White Fish bones1lb
Coriander seedsTeaspoon

Chop the leeks, onions and celery. Put into pan with crushed coriander seeds, salt and pepper and fish bones. Add the water. Bring to boil and simmer for 15 minutes.

Bourride of Mackerel (serves 6)

Garlic1 cloves
Celery1 stick
Black peppercorns8 crushed
Dry white wine1 cup
Fish stock3/4 litre
Bay leaf1
Thyme2 sprigs
parsley2 sprigs

Cut fish down the middle. Gut and remove bones. Cut half fish into 3 or 4 pieces and season. Julienne the leeks and celery. Smash the garlic. Chop parsley and celery. Zest and juice the orange. Seed and chop the tomatoes. Put stock in pot. Bring the stock to the boil. Reduce heat and simmer. Add all the other ingredients except the parsley. Cook for another 8 minutes. Add the fish and poach for 3-4 minutes. To serve, place the fish in the middle of the plate. Ladle the sauce around. Garnish with parsley.

Sardines & Pont Neuf Potatoes with Tomato Salsa & Balsamic Reduction


Vegetable oilsplash
Salt and pepperTo taste

Scale gut. Remove head and bones. Put a splash of oil on a tray and place sardine on top. Season with salt and pepper to taste. Place in a hot oven for 5 minutes max.

Tomato Salsa on Salad Leaves (serves 2)

Ripe plum tomatoes2
Red onion¼
Olive oil4 tablespoons
Leaves2  handfuls
Coriander1 sprig
White wine vinegar1 tablespoons

Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.

Balsamic Reduction

Balsamic vinegar½ pint
Sherry / Madeira1/8 pint
Soya sauce1 tblsp

Add all together in a pot. Reduce to a syrup under a medium to high heat. Pass and cool in a bottle.

Pont Neuf Potatoes (serves 4)

Sweet Potato4
Vegetable oil4 tablespoon

Peel the potato and slice longways. Place in oven tray. Drizzle with oil and cook for 10-12 minutes.

Poached Halibut with Asparagus (serves 4)

Halibut4 x 6oz pieces
Vegetable oil1 tablespoon
Fish stock / Water2 tablespoons
Butter60g / 2oz

Very finely slice the carrot and leek. Into a pot, throw in the carrot and leek with the 2 tablespoons of water and simmer till the water disappears. Then add 30g / 1oz of butter and stir till it begins to caramelise. Remove from heat. Grill the asparagus. Season. Poach the halibut in the fish stock.  To serve, pile up the julienne with fish and asparagus on top. .

Poached Salmon & Lemon Beurre Blanc

salmon1 fillet (3-4 oz)
Fish stock4 fl oz
Dry white wine1 fl oz
Cream1 tablespoon

Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm.

Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer, add lemon and stir in the cream. Whisk in the butter and then the herb.