So, you’ve seen seaspiracy, and you’re worried. We all should be. Every year we harvest millions of tons of food from the sea like it’s some inexhaustible resource. And it’s been going on for decades. Since around the time of the 2nd world war, when we turned technologies like sonar developed to catch and kill submarines on fish. Meanwhile, we …
Smoked Coley Croquettes – A golden crispy fried herbed fish finger. Infused with smoky applewood cheese and spring onion served with a spicy romesco dipping sauce. When it’s pulled from the ocean, coley is a majestic looking fish. With a deep blue colour and a long white stripe that runs from just behind its head, all along its body, right …
A classic fish pie recipe, made using responsibly sourced seafood from sustainable sources. Sometimes it feels like the humble fish pie has gone the way of other classic dishes and is now only eaten as a ready meal. Small amounts of overcooked seafood, of questionable quality and origin, swimming in a bland sauce, and heated in the microwave feels like …
Mussels Carbonara – a pescetarian version of the classic Italian dish made with plump sustainable mussels and fresh linguine coated in a light sauce infused with the taste of the sea. This little quick-cook dish is like a happy and contented marriage between two enduring, time-honoured recipes. The quintessential French moules meniere and the ever-popular Italian pasta carbonara. Although the …
Traditionalists will tell you the best way to eat oysters in the half shell is naked, freshly opened, with nothing at all. It’s a nice way to enjoy them especially if you’re feeling lazy and the only work you want to do is a bit of shucking. Personally, if you gave me a dozen oysters, half a lemon, some tabasco, …
Delicate flakes of smoked trout with young spinach smothered in a creamy, pungent horseradish mayo. Give me a bowl of crispy roast potatoes and a jar of horseradish sauce and I’d be a happy man. As a kid, Sunday lunch meant one thing to me… horseradish sauce time! Never mind the fact that it wasn’t beef I’d be eating, it …
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