(From my kitchen this month)
I am cooking a lot of seafood: scallop, prawn, crab etc (there is a lot of excellent shellfish around due to the issues the fishermen are having with trade), trying to make my recipes lighter as we head into spring. The dishes below are all my own original recipes – I am always cooking food which is very fresh, flavourful, and vibrant. I like to cook plates that are easy to share and easy to enjoy over conversation with a glass of wine.
Scottish King Scallops with nduja and green salsa. Confit garlic. Salad of blood orange, bresaola, black olive and feta. Baked Portobello Mushroom with mozzarella and nduja. Crab Cakes with dill creme fraiche and oscietra caviar. Black Tiger Prawn, chive, aioli. Conference pear, roquefort and endive salad with candied walnuts. Red Massaman tiger prawn curry with wild rice. Prawn Baggie with potatoes, spring onion, pink peppercorn, and fennel pesto. Burrata and tomato Tacos.