The **Now Eating** Thread

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Lunch at Rick Steins

SALT COD FISH CAKES from Houria Café. From Rick Stein’s Food Stories,
this recipe is kindly from Kim at Bristol-based Community Interest
Company, Houria

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SASHIMI OF TUNA, LOCH DUART SALMON AND SCALLOP wasabi, mooli, pickled ginger
and soy dipping sauce

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INDONESIAN SEAFOOD CURRY with bream, cod and prawns.
Served with basmati rice, a green bean and grated coconut salad

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FRUITS DE MER seafood in the French style, all left in the shell and served on ice.
Lobster, langoustines, oysters, mussels, crab claws, prawns, razor clams, clams, scallops and winkles

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