I may have to apologise for posting another fish dish after only just putting up my Thai style hake. However, this dish is something else entirely and is one of the tastiest fish dishes I’ve made to date
Savoury strawberries. Strawberry Scallop Salad with a Basil-Lime Dressing. We’re coming to the end of strawberry season in the UK, which gives me a small window to share this recipe I developed earlier this summer but haven’t yet had the time to share
Simple yet very tasty SCALLOPS & BLACK PUDDING. Serve these to your guests just as they are, or add a little salad and eat as a starter or main, depending on the number of scallops
Boil for 12-15 minutes Drain the potatoes and add 1 cup of milk so you can turn them into mashed potato Put the fish in the bowl and take it apart Finely chop the scallion, garlic, and parsley
Chicken, or fish. Add the pineapple pieces, pineapple juice, water and fish stock and stir to combine. 1 tsp fish stock powder (or a low salt fish stock cube). 1 tsp fish stock powder (or a low salt fish stock cube)
