MY HOMEMADE MAYONNAISE 

I promise you that once you’ve made your own mayonnaise, you’ll never buy another supermarket jar ever again  Again, it’s another great recipe to have under your belt, that’ll get you out of any “what shall I serve with this?” Hole you find yourself in!  By adding chopped gherkins and capers you’ve made tartare sauce!…

MY HOLLANDAISE SAUCE 

For some reason this as a young chef starting out filled my with dread! I’m not sure why,  If you can make HOLLANDAISE then you’re always going to have a sauce to go with your seafood at your fingertips  The sauce is all butter and really quite rich, if you want to try something really…

MY SALSA VERDE RECIPE 

Most chefs have their own recipe for salsa verde, it’s a great sauce to have in the fridge, goes well with a multitude of things but most especially fish,  The choice of herbs you use is really up to you, I’d try and use soft herbs though, try and stay clear of hard herbs, but…

MY CLASSIC FISH STOCK 

Many of my recipes use fish stocks, now you can buy your fish stock, in fact I’ve done so myself on various occasions, but fish stock is really easy to make, in the kitchen we’ll make large batches and freeze it for when required  What you must remember is that fish stock is used for…

GRATIN OF COD CHEEKS 

Now! Yes I said cheeks, not many people know about these little nuggets of deliciousness! So speak to your fishmonger really really nicely and he may be able to get his hands on some for you! If you are lucky!  I use them as frequently as I can get them, they’re becoming rather “fashionable” on…

GRILLED SCALLOPS WITH CORIANDER BUTTER 

By now you all know that I’m passionate about my seafood, from the people who fish for it, how it’s caught, where to buy it, and, most importantly of all, the cooking and the enjoyment of eating it I do however also believe, rightly or wrongly, there’s something particularly romantic and exciting when finding and…

WHOLE ROASTED SEA BREAM 

I’m a huge believer in leaving the fish whole, as it should be, unfussy, letting the fish speak for itself  This recipe I’m sharing with you is a brilliant way to cook whole sea bream, you can use sea bass or snapper if you wish, speak to your fishmonger, he’ll be happy to advise you  SHOPPING…

MARINATED MACKEREL WITH PINK PEPPERCORNS, GINGER AND LIME 

Again this is a cracking starter that can be prepared in advance, saving stress and time  SHOPPING LIST  400g of fresh mackerel fillets  The juice and zest of 4 limes  2 teaspoon of pink peppercorns  1 inch piece of fresh ginger, finely grated  Good pinch of salt  Good pinch of caster sugar  METHOD  Using an…

SALMON TARTAR WITH CREME FRAICHE, SUNDRIED TOMATOES AND BASIL 

This recipe I’m sharing with you here is a great starter, an interesting way of introducing people to “raw” salmon, you can use sea trout too when it’s in season  I like to use this as a starters because you can have it ready prepared taking the pressure off, giving you more time to concentrate…

MY WHITE CHOCOLATE AND BAILEYS BRIOCHE BREAD AND BUTTER PUDDING 

Now generally as a rule I’m not a pudding or dessert kinda guy, hence the tendency for my recipes to be mainly seafood!!  But my philosophy is, ” if you’re gonna have one, have a goodun” so this recipe I’m going to share with you guys is definitely a goodun! It’s my version of the…

WHOLE STEAMED SEABASS 

This is a recipe for all you guys out there that tell me you don’t have time to cook! This’ll be ready in 30 minutes! And packed full of flavour, you can use mackerel, sea bream or fish fillets if you like  Whole Steamed Sea Bass Click on the link for my Sea Bass recipe …

MY MONKFISH RECIPE 

I love the meatiness of monkfish, here’s a cracking recipe using monkfish, if you’re having friends round for supper, try this  Monkfish with Air dried ham Click on the link for the monkfish recipe  Jon