So many ideas come to mind when you think of ravioli. Doughs, shapes, and fillings vary tenfold. For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. Why would the Italian in me allow that? Good question, but we wanted to make this easy for you. And guess what… they are so darn …
“This bold and seriously spicy rub fragrantly flavours the fish in my version of this classic Southern dish. Get grilling! ” Nutrition per serving Calories21311% Fat11g16% Saturates1g5% Sugars0.3g0% Salt1.2g20% Protein26.8g54% Carbs1.6g1% Fibre5.1g– Ingredients 4 x 200 g white fish fillets, such as sea bass, snapper, bream or pollock (approx. 2cm thick) , skin on, scaled …
Jersey Royals are one of the heroes of springtime, and need to be embraced when you see them. I’m making double use of a deliciously optimistic wild garlic pesto, both as a dressing for the spuds and as part of an epic stuffing for this showstopper roasted salmon. It looks super-fancy, but is actually straightforward …
This simple combination of saffron, almond and sardines is a wonderful way to kick off this book. The saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of the grilled sardines and the subtle almond oil. These flavours also work with plenty of other small, richly flavoured fish, such as anchovies …
With zingy lime & hot chilli sauce Nutrition per serving Calories47324% Fat29.3g42% Saturates5g25% Sugars1.8g2% Salt1g17% Protein25.4g51% Carbs28.7g11% Fibre3.7g– Ingredients 250 g squid , gutted, cleaned, from sustainable sources 2 heaped tablespoons wholemeal flour 1 ripe avocado 2 limes 2 teaspoons hot chilli sauce The cost per serving below is generated by Whisk.com and is based …
If you want a prawn taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them …
“During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite – and something Amanda hasn’t quite managed to recreate since – was the bold and beautiful clam pasta. …
Ingredients 800g potatoes olive oil 1 rasher of higher-welfare smoked streaky bacon 100g stale bread 50g plain flour 1 large free-range egg 4 x 125g white fish fillets, skin on, scaled, pin-boned, from sustainable sources 500g frozen peas 1 bunch of mint (30g) Method Preheat the oven to 220°C/425°F/gas 7. Scrub the potatoes, chop lengthways …
With fresh parsley & rosé Nutrition per serving Calories55628% Fat12.5g18% Saturates2.1g11% Sugars2.9g3% Salt0.6g10% Protein41.9g84% Carbs62.5g24% Fibre2.2g– Ingredients 150 g dried linguine 500 g clams , scrubbed, from sustainable sources 20 g higher-welfare ’nduja ½ a bunch of fresh flat-leaf parsley , (15g) 100 ml light rosé wine The cost per serving below is generated by …
“These fragrant, Thai-style mini salads make a great sharing starter or party canapés. ” Nutrition per serving Calories21411% Fat10.0g14% Saturates1.6g8% Sugars1.9g2% Protein17.1g34% Carbs12.2g5% Ingredients 5 cm piece of ginger 1 fresh red chilli 25 g sesame seeds 24 raw peeled king prawns , from sustainable sources (defrost first, if using frozen) 1 pinch Chinese five-spice …
