We dispatch on Monday, Tuesday and Wednesday to the Mainland UK.

We will do our very best to deliver within these timescales, however there may be occasions we may be unable to get a courier for required day. Also we will delay deliveries if we are enjoying extreme hot weather, in these instances we will notify you as soon as we can.

If you're not at home upon the parcel arrival please leave clear instructions where to leave your parcel.

Your goods will be packed in a polystyrene box with gel packs to maintain the correct temperature during the delivery period. Please ensure you do not delay unpacking your delivery upon receipt , this will ensure that your purchase will be enjoyed at their best. Upon receipt open your package and deal with your goods immediately either transfer to fridge or freezer.

Everything is clearly labelled with all the information you will require.

Re use the poly box, ideal for transporting chilled items. The Gel packs are not designed for reuse, however you can use the box with an ice pack.

Minimum order is £20

Rest of UK

Delivery and packaging (on orders up to £50) costs £14.95

Delivery over £50 costs £11.95 in shipping charges

Delivery over £125 is free shipping

Delivery charges applied on the cart page

Order over £75 – Receive free gift.

Scotland

NO DELIVERY TO ISLANDS AND SCOTTISH HIGHLANDS

Delivery up to £50 is £20.90

Delivery over £50 is £17.9

Delivery over £125 is £5.95

Poached sea bass, confit lemon butter, asparagus and oysters

Ingredients

• 4 sea bass fillets
• 8 oysters
• 12 asparagus spears
• 1 tbsp of chopped chives

Confit lemon butter

• 250g of unsalted butter
• 2 lemons
• salt & pepper

Confit lemon syrup

• 200g of caster sugar
• 200ml of water
• 1 star anise

Method

• Start the sea bass dish by making the confit lemon butter. First put the butter in a bowl and leave to soften. Add the zest and juice from 1 of the lemons. Season with salt and pepper and mix well
• Combine the caster sugar and water in a saucepan and bring to the boil to dissolve and create stock syrup. Slice the remaining lemon as thin as possible and add to the stock syrup

MAKING STOCK SYRUP

• To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved
• Add the star anise and cook on a low heat for about 20 minutes, or until the syrup is glossy and translucent. Remove from the heat and allow to cool in the pan
• For the sea bass, roll out some cling film onto a board, keeping it flat and tight. Place a spoonful of the lemon butter on the cling film, then place a sea bass fillet on top, skin side down. Add a slice of the confit lemon, followed by another spoonful of lemon butter
• Fold the cling film over the mixture twice to form a parcel and tuck in the edges to make watertight. Repeat with the remaining sea bass fillets. Cook in a steamer for 9 minutes
• Remove the sea bass from the steamer and carefully open the parcels at one end using a pair of scissors. Pour the excess juice into a saucepan and keep warm
• Suck the oyster and remove the flesh from their shells and retain the juice in a separate saucepan. Warm over a medium heat and whisk in 1 teaspoon of lemon butter, but do not bring to the boil. Add the oysters to the saucepan and warm through

SHUCKING AN OYSTER

• Wrap a tea towel over one hand and use it to hold the oyster firmly. Holding a knife in the other hand, place the tip of the knife at the base of the oyster hinge, twist the knife using pressure. Then, without pressure, lever the knife upwards, or twist it to prise the hinge open. Slide the knife under the top shell to release the oyster and remove the shell
• Meanwhile, snap the bottoms off the asparagus and steam for 5–6 minutes until tender, but with a little crunch
• To serve, put the asparagus on the plates and place the sea bass on top. Spoon over the oysters and drizzle over some of the juice from the fish. Add a sprinkling of chives over the sea bass and serve

Whole Sea Bass with Rosemary and Thyme

Ingredients

• 1 Vegetable Stock Cube
• 150ml olive oil
• 2 tsp very finely chopped fresh rosemary, plus handful of sprigs for cavity
• 1 tsp finely chopped fresh thyme, plus handful of sprigs
• 1.5kg (3lb) sea bass
• 1-2 tsp coriander seeds, dry-fried and cracked
• Juice of 2 lemons
• Handful of fresh basil leaves
• 4-6 tomatoes, scalded, skinned, de-seeded and chopped into small cubes
• Fresh coriander sprigs

Method

How to make Whole Sea Bass with Rosemary and Thyme

Crumble the Vegetable Stock Cube into a bowl and mix with 2 tsp olive oil to a paste, stir in the rosemary and thyme.

Heat 2 tbsp olive oil in a good quality roasting tray on top of the hob.

Spread two-thirds of the seasoning paste over the top of the fish and inside its cavity. Place the rosemary sprigs within its cavity.

Place sea bass seasoned side-down onto the hot roasting tray and cook for 5 minutes. Spread remaining seasoning paste over the top side of the sea bass.

Turn the sea bass over, sprinkle over the thyme sprigs and place fish in preheated oven 180°C fan, Gas Mark 6 for 12-15 minutes depending on size.

For the sauce, place coriander seeds in a small pan with 100ml olive oil and the lemon juice. Bring just to the boil, add in the basil leaves and chopped tomatoes. Reduce the heat and simmer for 1-2 minutes.

Season with salt and pepper. Transfer the cooked fish onto a warm serving platter and spoon over the sauce. Garnish with fresh coriander sprigs.