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Willibald Reinbacher’s Prawn Curry

A curry bursting with spice, flavour and succulent seafood, Willibald Reinbacher's prawn curry is ideal for a heartwarming dish. Serves 4 Ingredients 12 giant prawns, peeled 1 tablespoon turmeric...
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Willibald Reinbacher’s Langouste a la Vanille

Ideal for a flavoursome and filling dish, Willibald Reinbacher's Langouste a la Vanille combines succulent langoustines with fresh vegetables and a mixture of spices to create an exotic take on winter...
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Princes’ Salmon Noodle Bowl

Warming, hearty and healthy. What more could you want from a weeknight meal than this fuss free dinner? Serves 4 Ingredients: 2 x 160g cans Princes Atlantic Salmon with Lemon and Black pepper 2 tbsp...
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James Cochran’s Treacle-cured Salmon

James Cochran, Head Chef of B.Y.O.C Soho ft James Cochran has created a zesty treacle-cured salmon that's both beautiful and impressively tasty. Ingredients 800-1kg salmon fillet/skinned 100g black...
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Monkfish in Yangtze hot and sour broth

  Serves 2 - 4 INGREDIENTS 500g monkfish fillets 100g oyster mushrooms 150g steamed and minced pumpkin 8g fresh chilli and pickled chilli 20g Chinese rice vinegar 500g chicken...
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White fish & coconut ceviche

Serves 4 INGREDIENTS 50ml coconut cream 50ml lime juice 30ml honey 200g white fish fillet, thinly sliced 50g red onion, thinly sliced 1 tbsp sliced red chilli 1 tbsp coriander,...