Pair with Olive Brook Sauvignon Blanc Sur Lie 2012; the acidic freshness of the wine combines well with the crunchy texture of the calamari and the creaminess of the sauce
Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.
Who knew that such an elegant seafood dish could be so quick and easy? Lemony mussels steamed in white wine and cream won’t take longer than 30 minutes, and…
Print Recipe Herb crusted rainbow trout with parsnip purée Serves: 4 Cooking Time: 45 mins + extra to chill Ingredients Herb crusted rainbow trout 20g (2 tbsp) fresh parsley 20g (2 tbsp) fresh coriander 10g (1 tbsp) Gruyère, grated 20g (2 tbsp) unsalted butter, softened 1 slice white bread 4 x 150g trout Spinach and
Print Recipe Chouriço and calamari salad Serves: 4 Cooking Time: 15 mins Ingredients 100g calamari tubes, sliced or left whole, rinsed and patted dry 15ml (1 tbsp) flour 5ml (1 tsp) paprika salt and freshly ground black pepper, to taste 50g chouriço, cut into 1cm slices 1 punnet salanova lettuce, rinsed and washed 1 red