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.
Eversfield Organic Fried Green Tomatoes
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!
Eversfield Organic Scotch Eggs
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.