Head Chef Matt Dell of The Box Kitchen & Bar is a big fan of preserving foods, and his pickling liquor will help you salvage that veg in the fridge that’s just about to turn.
This mouth-watering Thai cured monkfish is the perfect starter to kickstart your dinner in the perfect style. With pickled ginger, cucumber, coriander and a squid ink cracker it’s delicious, light and aesthetically stunning on the plate.
Created by Hannah Black is Head Chef of Platform 1, Dartmouth, a Champagne Bar and Seafood Restaurant.
A lovely light summer salad using the best of British smoked salmon or trout and seasonal asparagus.
These spicy Harissa lamb scotch eggs make a brilliant starter served warm with a peppery salad and a choice of harissa mayo and a herby lemon and garlic mayo. You can also make mini ones by using 10 quail eggs instead of the 4 normal eggs.
Sweet, jammy tomato in a crispy fried shell… Need we say more? Homemade fried green tomatoes are an absolute treat and super simple to make. Dunked into a spicy salsa or fresh sour cream & chive dip, these are the perfect nibbles to kick off your Southern BBQ feast!
The scotch egg is back in fine foodie fashion in a BIG way. These beauties are as big as your fist and still runny within. Serve slightly warm and tuck in.