Showing all 2 results
Hot-Smoked Haddock and Parsnip Fishcakes with Mustard Kale and Pickled Slaw
Local traditionally Smoked Haddock and Parsnip Fishcakes, pan fried with Mustard Creamed Kale and paired with a Swperbox Pickled Slaw
Pan-Fried Sea Trout with Harissa Mash, Roast Cabbage, Broccoli and Chimichurri Salsa.
Pan fried crispy skin Trout, deep Harissa Mash, Roast then charred Hispi Cabbage finished with a zesty herb and Watercress Salsa Verde