Salmon rillettes are a delicious salmon spread, almost like a paté but much thicker, made using fresh and smoked salmon. Traditional rillettes were made with long, slow-cooked meat from pork, rabbit or goose and then shredded and mashed with fat to produce a spread. These rillettes are really easy to make and are a very welcome meal for any time of the day, either as a starter or on its own with…
Fresh oysters are a perfect starter for a special occasion or celebration. These dressings aren’t meant to be cooked but are a perfect way to cut through the creaminess of fresh oysters and to add a zing to complement their natural flavour. Get your oysters shucked for you at your local fish market, place them on a large serving dish on a bed of crushed ice, spoon over a mix of the bright…
Prawns, prawns, prawns! How do we love thee, let us count the ways. There’s nothing more tasty and rewarding to make than succulent fresh prawns. They allow you to capture a taste of the sea and turn a simple meal into a masterpiece in just a few minutes. By combining its fleshy sweetness with the acidity of lemon and spice of chorizo, this meal is a vibrant, tangy combination that you can…
Pickled fish is a Cape Malay speciality, normally eaten at Easter, together with hot cross buns. The recipe was originally devised by Cape Malay fishermen in an effort to preserve their catch for as long as possible. It’s a delicious South African meal, tangy and spicy, best served with salads or just on its own with some crusty bread. Serve it hot or cold, depending on the weather and your…