Lunch prepared by Anthony Sargeant on 16th April 2017. Squid pieces on green salad with homemade wild garlic pesto, black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast quarters. The wild garlic for the pesto gathered by Tony from the quiet wooded lanes around his Shropshire home
Arbroath Smokies are a superb Scottish delicacy says Anthony Sargeant. They are small haddock which have been hot smoked over hardwood chips thus they can be eaten without further cooking but here the meat is flaked from the bones and skin and incorporated in layers of potato dauphinois according to a recipe of Rick Stein’s […]
Anthony Sargeant buys whole hake and fillets it into portions. Here it has been simply pan-fried and served garnished with very thin pickled radish slices, a green salad, and some potato salad. So simple but so delicious.