Base your portions on 100g of hot smoked salmon per person – it really is very meaty and rich! Make your favourite french dressing – I tend to use oil,…
Monkfish Satay
A recipe by Tom Brown: Monkfish satay, roast carrots, peanuts and lime Preparation time1-2 hours Cooking time30 mins to 1 hour ServesServes 2By Tom BrownFrom Saturday Kitchen Ingredients For the…
Mallard with mushrooms
Mallard, the common or garden town park duck is, in my humble opinion a much underrated meat, the breasts are delicious and sweet, and just the right size for a…
Smoked Haddock Croquettes
I love smoked Haddock; I’m always surprised it doesn’t feature more often on restaurant menus. Yes, it crops up from time to time for breakfast, or the odd soup if…
Grouse Perfection
Grouse, chanterelles and blackberries Could there be anything more seasonally apt than this recipe? They all arrive at more or less the same time and whilst this may not be…
Smoked Prawn Risotto
Risotto. You either love it or you hate it. I love it, but there is a strict condition, It must be well made. I am not a traditionalist, I like…
SALSA VERDE
Green sauce, Salsa Verde….. There are moments in everyone’s kitchen life that strike the eureka chord in the brain and unravel or reveal a whole new set of possibilities and…
Tim's Taramasalata
Whether you are a fan of this salty smoked garlic spiked paste or not it is worth noting that I have yet to buy one that has been as good,…
Tim's Crab Cakes
What is it about a fried fish cake? Is it the crunchy texture of the outside, or the mellow fishy herby softness of the inside, or a combination of the…
Spaghetti & Dorset Clams – Spaghetti alle vongole
Ah, clams! The thing about clams is that we Brits find them a bit of a challenge, though they taste amazing, we are so used to filletted and filltered, blended…