Roasted Brill on the bone, wild garlic mash, wild mushrooms


1 large brill, cut into 4 (on the bone)
150g St George’s mushrooms, or other seasonal wild mushroom
1 small shallot, finely chopped
Sunflower oil for frying
60g unsalted butter
Juice of ½ lemon
½ small bunch chives, chopped
Salt and freshly ground black pepper

For the wild garlic mash
A good handful of wild garlic, chopped
30g unsalted butter
100ml milk
50ml double cream
500g King Edward potatoes
Salt and ground white pepper

To make the mash, boil the potatoes in a saucepan of salted water for 20 minutes or until soft, and drain well. Mash in the pan until smooth or through a ricer (do not use a blender!). Return to the heat, add milk and stir. Fold in butter then cream. Finish with wild garlic, stir well, and season. Keep warm.

Heat oil in a large non-stick frying pan. Season the brill and cook for 5 minutes. Turn over for a further 5 minutes. Remove and keep warm. Wipe the pan with kitchen roll, heat oil, add the shallot and cook for 2 minutes without colour. Add St George’s mushrooms, turn up the heat and cook for 4 to 5 minutes until soft. Add butter, lemon juice and chopped chives. Season.

To serve, spoon wild garlic mash onto each plate. Place the brill on top and scatter with St George’s mushrooms.

Scallops with Garlic & Chilli

For the scallops

Salt and pepper
1 tbsp extra virgin olive oil
12 good-sized scallops in the cupped shell
Half a small bunch flat-leaf parsley, chopped
Juice of half a lemon

For the garlic and chilli butter

125g unsalted butter
1 medium-sized mild chilli, seeded and finely chopped
2 garlic cloves, peeled and crushed

Make the butter. Ensure the butter is at room temperature and soft. Mix in the chilli and garlic. Roll in clingfilm and keep in the fridge until required (it can keep for up to 2 weeks or be frozen).

Heat a pan until smoking. Season and oil the scallops and place in the pan, flesh-side down. Cook until golden brown (about 3 minutes); turn them over and keep in the hot pan. If your frying pan isn’t large enough, use two pans or do them in batches and keep them warm in the oven.

In another pan, heat the garlic and chilli butter and chopped parsley until the butter has melted. Season to taste and add lemon juice.

To serve, place each scallop half shell on a plate and add a spoonful of garlic and chilli butter to each one. Serve with bread to mop up the sauce.

Mackerel Pate


1 tin of mackerel, small, drained
1 tbsp of mayonnaise, (can be replaced by sour cream, cream cheese, crème fraîche)
1 pinch of salt
freshly ground black pepper
dill, or other fresh herb of your choice, chopped

1. Place everything in a bowl and mash with a fork until you reach your desired consistency
2. Taste for seasoning, you may want to add a little more pepper to taste
3. Serve with a wedge of lemon, with toasted sourdough