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Austrian Bread Dumplings/Knockerl
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Salt Baked Seabass with a Fennel Salad
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Cornish Ling, Grapefruit and Prawn Dressing, Spiced Quinoa and Lemon Yoghurt
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Marinated Salmon Gravlax
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
Pan-Fried Salmon with Tarragon and Cream Sauce
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Smoked Trout with Watercress Purée and Chopped Egg Salad
Delicate smoked trout served with chilled watercress purée and a zesty herb and egg salad on toasted soda bread.
Salmon Ravioli
Scallop and salmon filled ravioli served with wilted spinach and a ginger-soy dressing.
Chargrilled Sea Bass Summer Rolls with Pineapple Dipping Sauce
Fresh rice paper rolls filled with grilled marinated sea bass, vermicelli noodles, and crisp vegetables served with pineapple dipping sauce.
Broad Beans with Dill
Tender young broad beans simmered in vegetable stock with onions, garlic, and fresh dill, finished with optional Greek yoghurt.
Gravad Lax with Sweet Mustard and Dill Sauce
Cured salmon fillets flavored with dill, sugar, and spices, served with a homemade sweet mustard and dill emulsion sauce.
Lamb with Aubergine and Tzatziki
Roast leg of lamb stuffed with aubergine and olive paste, served with a zesty lime and chilli tzatziki.
Salmon and Haddock Fishcake on Buttered Spinach with Sorrel Sauce
Flavorful flaked haddock and salmon fishcakes served on a bed of wilted spinach with a creamy sorrel sauce.
Cured Grilled Mackerel, Cucumber, Pickled Lemon, Broad Beans and Peas
Summery cured and griddled mackerel served with pickled lemons, charred cucumber, and a fresh pea and broad bean garnish.
Tandoori-Style Salmon with Spiced Tomato Chutney
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
Brown Shrimp and Lemon Sole Salad
Pan-fried lemon sole and warm brown shrimps served over a zesty herb salad with a mustard vinaigrette.
Crispy Herbed Salmon
Succulent salmon fillets marinated in citrus and fresh herbs, pan-seared then roasted until perfectly cooked and crispy.
Cucumber Salad
A refreshing chilled salad featuring diced cucumber, savory anchovies, fresh herbs, and a light garlic oil dressing.
Ginger and Broccoli Fried Rice
A quick vegetarian stir-fry featuring tender broccoli, fresh ginger, and basmati rice finished with fragrant fresh dill.
Griddled Turbot with Lemon Butter Sauce
Flour-dredged turbot fillets griddled until golden, served with a creamy lemon, butter, and fresh dill reduction sauce.
Grilled Chicken with Charred Broccoli
Flattened chicken breast grilled alongside blanched and charred purple sprouting broccoli, finished with fresh lemon juice and fragrant herbs.
Leek Vinaigrette
Tender sautéed leeks drizzled with a mustard and white wine vinaigrette, finished with fresh dill.
Lemon and Dill-Marinated Salmon with Herb Salad
Thinly sliced salmon marinated in lemon and dill, served atop a vibrant, citrus-dressed fresh herb salad.
Lemon Sole and Rice Timbale with Brown Shrimp Sauce
Baked lemon sole fillets filled with a shrimp and vegetable rice pilaf, served with a creamy herb shrimp sauce.
Mussels with Sparkling Wine
An elegant mussel dish featuring English sparkling wine, fennel, and a creamy reduction sauce finished with fresh herbs.
Mustard Grilled Chicken Fillet with Chilli and Black-Eyed Bean Salad
Grilled mustard-coated chicken served over a fresh black-eyed bean salad with chilli, dill, and banana.
Poached Haddock with Mushroom and Dill Butter Sauce
Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.
Poached Salmon with Tomato Cream Sauce
Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.
Poached Trout and Dill Pâté
Poach trout fillet, flake into a bowl, mix with cream cheese, mustard, and dill, then chill and serve with toast.
Porcini Bread and Butter Pudding
A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.
Roasted Spiced Pork Fillet with Turmeric Rice and Cashew Stuffed Pepper
Spiced roasted pork fillet served alongside a bell pepper stuffed with aromatic turmeric rice and crunchy cashews.
Sea Bass Sashimi with Chilli Soy Dressing
Thinly sliced chilled sea bass served with a warm, reduced ginger, onion, and chilli soy dressing.
Smoked Eel Cakes with Herb, Mustard and Horseradish Mayonnaise
Flavorful smoked eel cakes served with a zesty herb, mustard, and horseradish dipping sauce and fresh pea shoots.
Smoked Trout Pâté
A classic smoked trout pâté blended with cream cheese and horseradish, served with a fresh chive dressing and sourdough.
Spinach and Onion Salad
A fresh spinach salad with sliced onions, peppers, and dill, tossed in a zesty wholegrain mustard and herb dressing.
Stilton and Herb-Crusted Haddock
Haddock fillet topped with a Stilton and herb crust, baked until golden, and served with a lemon butter sauce.
Sweet Potato and Olive Soup
A quick vegetarian soup featuring sautéed onions, garlic, sweet potato, and stock, finished with salty olives and peppery rocket.
Sweetcorn, Lemongrass and Noodle Soup
A fragrant vegetarian soup with sweetcorn, lemongrass, and cream, served with tender egg noodles for a quick meal.
Tapenade and Mackerel on Toast
Flaked mackerel mixed with cream cheese on toast, topped with spring onions and a homemade savory black olive tapenade.
Brill Baked in Seaweed with Clams, Fennel and Coco Beans
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Sheek Kavaab Naan with Malai Tikka Naanwich
Succulent lamb kebabs and creamy malai chicken tikka served in homemade naan with fresh salad, raita, and flavorful chutneys.
Deep-Fried Calamari with Lemon Mayonnaise
Crispy self-battered squid strips deep-fried until golden and served with a zesty herb-infused mayonnaise.
Scrambled Eggs with Smoked Salmon and Brioche
Soft, creamy scrambled eggs combined with smoky salmon served inside lightly toasted brioche buns with fresh dill garnish.
Red Prawn Express
Langoustines marinated with herbs and ginger, then uniquely steamed using apple vapor from an espresso machine dresser with edible flowers.
Christmas Seafood Platter
A stunning, simple seafood platter featuring salmon pâté, roasted garlic mayonnaise, lemony prawns, and elegant smoked salmon or caviar blinis.
Home-Cured Salmon with Pickled Ginger and Wasabi Dressing
Cured salmon fillets paired with a sharp wasabi dressing, cucumber salad, and caramelised focaccia croutons for a sophisticated appetizer.
Legume Canapés
Savoury vegetable-themed canapés featuring choux pastry tomatoes, pastry carrots with hummus, and cheesy cauliflower scones with herbed purée.
Sardinian Fregola with Seafood
A traditional Sardinian pasta dish featuring small fregola pearls cooked in a rich tomato-based sauce with various fresh seafood.
Textured Potato Salad
A creamy potato salad featuring crispy bacon, boiled eggs, cucumber, and a zesty lemon-dill dressing.
Salmon Parcels and Salad Dressed with Salmon Roe
Crispy fried filo pastry parcels filled with salmon, anchovies, and dill, served with a fresh watercress, rocket, and avocado salad.
Charred Corn with Cayenne Butter and Herb Salad
Sautéed corn kernels seasoned with cayenne and chives, served atop a fresh, zesty herb salad dressed with lemon and oil.
Mussels with Spaghetti
A quick seafood pasta featuring mussels sautéed with garlic, shallots, white wine, and fresh herbs tossed with spaghetti.
Pasta and Herb Frittata
A quick vegetarian frittata made with fresh tagliolini, beaten eggs, and a variety of fresh aromatic herbs.
Gravad Lax
Cure salmon fillets in a mixture of dill, salt, sugar, and pepper before serving with a creamy mustard dressing.
Aubergine Mozzarella Fritters with Aubergine 'Caviar'
Crispy beer-battered aubergine and mozzarella sandwiches served with a roasted garlic and rosemary aubergine purée and fresh herb salad.
Barbecued Sardines
Grilled sardines nailed to wooden planks served with a fresh cucumber, herb, and lime salsa.
Beer Battered Hake with Mushy Peas and Tartare Sauce
Deep-fried beer-battered hake fillets served with traditional homemade mushy peas, rapeseed oil tartare sauce, and thick buttered bread.
Beetroot Salad with Buffalo Curd Cheese
Boil whole beetroot, make fresh buffalo curd cheese, and toss with crunchy herb croutons and wilted greens.
Chargrilled Vegetables and Aragon Olives with Montenebro
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Deep-Fried Soft Boiled Egg with Toasted Brioche, Mushrooms and Dill Mayonnaise
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Fish Cakes with Chive Beurre Blanc
Luxury salmon and smoked haddock patties served with wilted rainbow chard and a rich, buttery chive infused white wine sauce.
Fish Goujons and Tartare Sauce
Crispy homemade fish nuggets served with a fresh, creamy herb and caper tartare sauce for dipping.
Fish, Chips, Mushy Peas and Tartare Sauce
James Martin's traditional fish and chips featuring crisp beer batter, homemade mushy peas, and fresh tartare sauce.
Gravlax with Dill and Mustard Mayonnaise and Lettuce
Salmon marinated in dill and sugar, thinly sliced and served with a fresh herb salad and homemade mustard mayonnaise.
Grilled Sardines with Sauce Vierge, Pan-Fried Jersey Royals and Salad
Grilled butterflies sardines served with crispy pan-fried potatoes, a warm herb-infused sauce vierge, and a fresh dressed salad.
Haddock Goujons, Chips and Tartare Sauce
Crispy breaded haddock strips served with golden homemade chips and a fresh, creamy herb-packed tartare sauce.
Herbed Tuna Carpaccio with Pickled Cucumber and Bean Salad
Thinly sliced marinated tuna served with a zesty pickled cucumber and mixed bean salad.
Hot Paper Bag Sandwiches of Pastrami, Fontina and Pickled Cucumber
Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.
Mackerel with Rhubarb Chutney and Orange and Chicory Salad
Rich oily mackerel fillets served with tangy homemade rhubarb chutney and a fresh citrus chicory salad.
Mussel and Sweetcorn Soup with Foccacia, Tomatoes and Dill
A warming blend of mussels, sweetcorn, and cream topped with a fresh tomato and dill focaccia garnish.
Pan Fried Brill with Sauce Vierge
Succulent pan-fried brill fillets served with a warm, herb-infused tomato and olive oil sauce vierge.
Pan Fried Salmon with Sauce Vierge
Pan fried salmon slices served with a warm, herb-infused tomato and courgette sauce vierge for a quick dinner.
Pan-Roasted Chicken with Beetroot and Cauliflower with Horseradish Cream
Pan-roasted chicken served with balsamic-dressed beetroots and cauliflower tossed in a zesty, whipped horseradish cream sauce.
Pepper Crusted Monkfish With Mustard Dill Sauce
Pan-seared pepper-crusted monkfish medallions served with a creamy mustard and dill sauce, perfect with bubble and squeak.
Roasted Dover Sole with Caper Butter and Sautéed Broad Beans and Potatoes
Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.
Roasted Sea Bass with Sweet Potato, Tomatoes and Thyme
Succulent sea bass roasted atop layers of sliced sweet potato, tomatoes, and aromatic herbs for a flavorful Mediterranean-style meal.
Rockefeller Cod with Fennel Salad and a Classic White Wine Sauce
Pan-fried cod topped with a cheesy spinach crust, served with a refreshing fennel salad and a creamy white wine sauce.
Salmon Gravadlax with Pickled Cucumber, Cucumber Ketchup, Mustard Mayo and Croûtons
Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.
Salmon Gravadlax with Champagne Mustard
Cured salmon fillet flavored with dill and spices, served alongside a homemade sparkling champagne and juniper mustard sauce.
Salmon, Scallop and Mackerel Pie with Green Salad and Honey Dressing
Luxury mackerel stuffed with salmon mousse and scallops, wrapped in homemade puff pastry, served with a honey-dressed green salad.
Shellfish Sauce Vierge with Fried Cod and Sautéd Courgettes
Pan-fried cod served with a rich shellfish and herb sauce alongside tender sautéed courgettes and fresh thyme.
Smoked Salmon and Cucumber Timbale with a Winter Leaf Salad and House Dressing
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
Smoked Salmon Hash Brown with Poached Egg and Hollandaise Sauce
A festive brunch featuring crispy salmon hash browns topped with a poached egg and rich homemade hollandaise sauce.
Squid and Brown Shrimps with Salt Cod Croquettes
Spanish-inspired salt cod and potato croquettes served with sautéed baby squid, brown shrimps, lime, and fresh dill.
Summer Vegetable Soup with Mussels
A light summery soup featuring sautéed vegetables and fresh mussels, finished with a zesty homemade salsa verde.
Veal Chop with Spätzle and Red Wine Sauce
Breaded veal chops pan-seared and oven-roasted, served with homemade herb spätzle and a silky red wine reduction sauce.
Veal Escalopes with Salsa Verde
Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.
Warm Potato, Mustard and Dill Salad
A light vegetarian salad featuring boiled new potatoes tossed in a tangy Dijon mustard and fresh dill dressing.
Whole Poached Salmon
A whole salmon poached with aromatics, chilled, and decorated with cucumber scales, served with lemon-dill and rocket-sesame mayonnaises.
Whole Roasted Sea Bass on a Bed of Tomatoes and Black Olives, with Crab Croquettes
Herby roasted sea bass served alongside crispy deep-fried crab and almond croquettes with a fresh frisée and herb salad.
Whole Roasted Trout with Salsa Verde, Roasted New Potatoes and Lemons
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Wild Salmon with Sauce Vierge
Pan-seared salmon fillets served with a warm, herb-infused olive oil and tomato sauce. A fresh and light summer dish.
Almond and Dill-Buttered Trout with Peas 'Bonne Femme'
Pan-fried trout fillet cooked in almond and dill butter, served with creamy wine-braised peas and onions.
Bacon-Wrapped Cheese Stuffed Chicken with Fresh Herbed Pasta and Sautéed Broccoli
Chicken thigh stuffed with cheddar, wrapped in bacon, served over creamy herbed pasta with a side of sautéed broccoli.
Chargrilled Squid
Slit and marinate squid with lime and chilli, then griddle and serve over seasoned couscous with pine nuts and dill.
Chilli Beef Meatballs in Tomato, White Wine and Romero Pepper Sauce
Spicy beef meatballs simmered in a rich white wine and romero pepper sauce, served with herb-infused basmati rice.
Clam Soup
A creamy soup made by sweating onions and fennel in butter, adding stock, cream, and finishing with clams and dill.
Classic Prawn Cocktail with Toasted Rustic Bread
A classic prawn cocktail layered with homemade Marie Rose sauce, crisp lettuce, apple slices, and served with toasted ciabatta.
Cream Cheese and Beetroot Stack with Beetroot Salsa
A vegetarian stack of sliced beetroot and seasoned cream cheese served with a zesty herb and beetroot salsa.
Herb Risotto
A fragrant vegetarian risotto made by simmering basmati rice in vegetable stock and finishing with fresh herbs and margarine.
Herring Fillet with a Tapenade Crust, Sweet and Sour Tomatoes and Butter Sauce
Herring fillet topped with olive tapenade, served alongside caramelized sweet and sour tomatoes and a rich white wine butter sauce.