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Elisabeth Luard’s Escabeche de caballa (Vinegar marinated mackerel)

Elisabeth Luard’s Escabeche de caballa  (Vinegar marinated mackerel)

posted on 13 June 2017 by admin

"Freshly-cooked fish marinated in a warm bath of vinegar scented with garlic and herbs, this was originally a way of adding a little shelf-life to oily fish that spoils easily, particularly shoal-fish caught in quantity such as mackerel and sardines. The name comes from a Persian sweet-and-sour meat-dish, al-sikbaj, introduced to Andalusia during the Moorish occupation. The technique works well any leftover fried or grilled fish, including salmon and tuna."

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Blistered leeks with Romesco & garlicky sauce

Blistered leeks with Romesco & garlicky sauce

posted on 21 March 2017 by admin

The traditional way to cook calçots is blistered over charcoal till blackened on the outside but soft and juicy within and come served with an almond dipping sauce,salsa romesco.

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