MY VERSION OF MACKERAL ESCABECHE 

There’s something rather satisfying about the simplicity of this dish, and yet the flavour is just out of this world, use the freshest mackeral you can get your hands on, preferably ones caught that very morning  This recipe I’m going to share with you guys will serve 4 people, and is a great starter to…

MY POTTED BROWN SHRIMP 

Potted shrimp, I think this dish has been around forever! You’d see it on every pub menu up and down the land, then for some reason it disappeared for a while, and now I’m happy to say that it’s making a comeback!! Done well the humble potted shrimp is a beautiful delicious thing SHOPPING LIST …

MY VERSION OF SOLE VERONIQUE 

This recipe is as classically French as a recipe can possibly be, it was one of the first dishes I think I learnt to cook in my college years, again it’s a recipe with just a few ingredients, but tastes fantastic and looks really quite elegant  I’m using Dover Sole for my recipe, but lemon…

MY VERSION OF PAELLA 

Paella is a great dish for sharing with friends and it is easy to alter the ingredients to suit availability. Make it Different Paella is a great dish for altering the ingredients and experimenting. If, for example, you don’t like squid, leave it out and add an alternative seafood.   Missing Ingredients? It is always…

MY BAKED SCALLOPS IN THEIR SHELLS 

This is a dish I was inspired by a few years back when I had steamed Scallops in a Chinese restaurant, I’ve taken the basic principles but I bake the scallops in their shells, it adds a bit of theatre and also I love the smell you get from the hot shells I buy my…

MY THAI “STYLE” FISH CAKES

By now most of you will have figured out how my “style ” of cookery works, take the freshest of fish, don’t mess with things to much, keep the flavours clean and simple, enjoy the preparation and cooking as much as the eating, And these little Thai Fish cakes are just that, from the making…

MY CRACKING CRAB LINGUINE 

Now it sounds pretty simple, and in fairness it is, but, and here’s the but! There are a number of things I’m going to insist on, firstly I urge you to have a go at making your own pasta! I can’t emphasise enough how thoroughly chuffed you will be that you’ve made your own, go…

MY PERFECT TUNA BURGERS 

Jon Fell Tuna Burgers Now, I’ve called these Tuna Burgers, they are in fact a mixture of tuna and mackerel, just because I like the meatiness of the tuna and the flavour the mackerel adds, but by know means is this set in stone, you could use what ever fish or combination of fish you…

WHOLE SALT BAKED FISH 

This is a great way to cook whole fish, sounds really quite scary but in actual fact is so simple, the salt is there only to cook the fish in its own little “oven” the salt isn’t to be eaten!My Fishandtips for this is, use whole fish, sea bass, sea bream etc, the fish must…

MY SEAFOOD MEDLEY 

I’ve called this dish Seafood Medley, the reason being, that I’m not sure what it is, it’s not a stew or even a soup, so I’m going to let you guys decide once you’ve made it,eaten and tasted it!  One thing I do know is that there’s not a much better appetising sight than a…

SKATE WITH BROWN BUTTER AND CAPERS 

By now you’ll have guessed from my recipes that I like to keep my seafood dishes nice and simple, letting the fish speak for itself, it’s only as I’ve got older and wiser that I’ve thought this way, in my early years I thought I had to throw everything at a dish to make it…

MY VERSION OF LOBSTER “MAC N CHEESE”

I I swore I’d never do a mac n cheese recipe! Let alone one with lobster in! Turns out I was wrong on both counts, it’s become rather fashionable to have some kind of Mac n cheese on the menu, I’ve seen it done really well and I’ve seen it done extremely badly  I’m hoping that…