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.
Thai Cured Monkfish
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.
Serves 2-4.
Hannah’s In-Shell Roasted Scallops with a Parmesan Crust
Created by Hannah Black is Head Chef of Platform 1, Dartmouth, a Champagne Bar and Seafood Restaurant.
Smoked Salmon or Trout with Asparagus and a tomato and pepper dressing
A lovely light summer salad using the best of British smoked salmon or trout and seasonal asparagus.
Devon Cookery School Lamb and Harissa Scotch Eggs
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.