RECIPES FROM THE SEA, SHORES & RIVERS

CHARRED SALMON WITH DILL & CREME FRAICHE   May-September.  Once for the barbecue season. You really can’t beat salmon on the fire. Covered in dill and eaten with roasted beetroot, this is one not to miss.

CHARRED SALMON WITH DILL & CREME FRAICHE
May-September. Once for the barbecue season. You really can’t beat salmon on the fire. Covered in dill and eaten with roasted beetroot, this is one not to miss.

TANDOORI SMOKED COD FLATBREADS   June-October.  Smokey tandoori cod with a fresh and zingy tomato salsa. All inside soft and doughy homemade flatbreads.

TANDOORI SMOKED COD FLATBREADS
June-October. Smokey tandoori cod with a fresh and zingy tomato salsa. All inside soft and doughy homemade flatbreads.

MUSSEL AND SAMPHIRE ORZO   June-September.  Juicy mussels with lemon, chilli, dill and little pockets of creme fraiche amongst orzo pasta grains. Like a paella, but quicker, easier and still bursting with flavour.

MUSSEL AND SAMPHIRE ORZO
June-September. Juicy mussels with lemon, chilli, dill and little pockets of creme fraiche amongst orzo pasta grains. Like a paella, but quicker, easier and still bursting with flavour.

SMOKEY KEDGEREE   May-February.  As it's made with Fresh British pollock this kedgeree can be eaten most of the year, but avoid March and April as spring sea fishing can be pretty quiet.

SMOKEY KEDGEREE
May-February. As it's made with Fresh British pollock this kedgeree can be eaten most of the year, but avoid March and April as spring sea fishing can be pretty quiet.

SALMON CURED IN GIN & BEETROOT   March-October.  A super easy recipe for curing your own salmon. Super fresh and flavourful, and best during these months when there's more wild salmon about.

SALMON CURED IN GIN & BEETROOT
March-October. A super easy recipe for curing your own salmon. Super fresh and flavourful, and best during these months when there's more wild salmon about.

SPICED MONKFISH & MUSSEL SOUP   July-January.  A Sri Lankan spiced monkfish soup with ginger, coconut, fresh herbs and Scottish mussels.

SPICED MONKFISH & MUSSEL SOUP
July-January. A Sri Lankan spiced monkfish soup with ginger, coconut, fresh herbs and Scottish mussels.