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.
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.
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.