Sea bass, celeriac rémoulade
Two weeks into September and I think we are just about surfacing from the shock of returning to real life after a leisurely August with the…
Scallop risotto with seaweed stock and pickled fennel
It’s hard to go wrong with food if you add an indecent amount of cheese and butter to it. Even cheese and butter are improved by…
Rice to the occasion
“I quite like them” said Noah after he’d eaten half an arancini and left the rest on the kitchen bench, wandering off to then hole…
Prawn to be wild (garlic)
I’m a busy man, I don’t have time to separate my free-range, organic araucana eggs for homemade mayonnaise. In the cut and thrust world I live…
Take the bisque, cuit
They say it’s what’s on the inside that counts. I’m not so sure with lobster, although that is usually the kind of thing you say to…
Don’t be so shellfish
I found a lobster in the freezer yesterday. Cooked and frozen solid. I’d forgotten about it, languishing there like an extra in Quincy. I gave…
Sea aster time
It’s STILL the Easter holidays. The children have not stopped talking to me for two solid days. I think they must breathe…
Salmon to watch over me
A small package, wrapped in a brown paper mushroom bag arrived for me from Eugene, Oregon the other week. Inside, thanks to my friend Linda…
Polenta, lobster and squid ink tomatoes
Tinned fish is one of life’s simple pleasures, and for me tinned sardines have become a gateway drug to other, more eye-watering products. As well as…
A potted fish story
Kevin, our plumber, has buggered off to France on the proceeds of our unfinished boiler. This has, however, led to the discovery of an unopened tin…
