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White Fish

Monkfish Bourride with Aïoli Recipe

Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine. Serves 4.

Mixed Tomato Bruschetta

Jewel bright and bursting with sweetness and flavour, we think peak-season tomatoes are best enjoyed simply so they can really shine. Try serving this Italian-style bruschetta as a starter, or as part of a summery spread. Makes about 4 servings.

Mitch Tonks's Baked Lemon Sole

Flatfish lend themselves beautifully to being cooked whole, as this tasty, faff-free recipe from celebrated chef Mitch Tonks illustrates. Serve with plenty of bread for mopping up all the delicious juices. Serves 2.

Mitch Tonks' Hake with Green Sauce & Mussels

Why not try this delicious recipe supplied by Local chef Mitch Tonks, using our responsibly-fished Hake caught by our very own fishing vessels. Serves 4

Michael Caines' Pan-fried Scallops Recipe

Taking this humble ingredient, the cauliflower, and matching it with scallops makes this dish a celebration of texture and flavour. The firm roasted scallops contrast with the cauliflower purée, which has been caramelised to intensify the flavour. Great as a starter. Serves 4.

Michael Caines Crab Ravioli Recipe

As featured on our 'From Boat to Plate' films, below is Michael Caines delicious Crab ravioli with lemongrass and ginger sauce recipe. Serves 4.

Michael Caines Cauliflower Puree Recipe

Try Michael Caines simple but tasty Cauliflower puree recipe.

Maple Syrup and Mustard Roast Parsnips

This is a super side-dish for roast Turkey or Gammon, its sweetness complementing the meat perfectly. As an extra bonus, the veg can be prepared the night before they’re needed and then popped in the oven when you’re ready. Serves 4 as a side dish.

Maple-Glazed Cola Ham Recipe

Cooking a gammon joint in cola and then glazing it with spiced maple syrup may sound downright odd, but the result is deliciously more-ish! Don’t let the long cooking time put you off – the recipe can be made up to two days ahead and refrigerated until needed. Serves 6-8.

Mango Smoothie

This dairy-free smoothie looks like a glassful of sunshine – guaranteed to brighten even the dullest of mornings! If you’re not a fan of banana, you can leave it out of the recipe or substitute an extra mango instead.

Mackerel, Orange & Rocket Salad Recipe

Just the ticket for warmer weather, this simple, healthy salad makes a perfect light meal for two. Serves 2.

Macaroni Cheese With Black Tor Pale Ale Recipe

It might sound odd to put beer in your pasta bake, but this popular US recipe is a delicious twist on a classic. You can make it with any ale or beer, but we like the richness Black Tor’s DPA imparts. Serves 4. *Please note: you will need a flame-proof casserole dish for this recipe*

Lobster Sourdough Salad Recipe

Made with luscious fresh lobster, crisp croutons and a deliciously different dressing, this special salad makes ‘eating your greens’ a little more decadent! Serves 2 as a main course or 4 as a starter.

Lobster Eggs Benedict Recipe

Classic Eggs Benedict is a bit of a luxury in itself – but our lovely, locally-caught lobster lifts it to a whole new level. It requires a bit more effort than your average breakfast or brunch recipe, but the taste is definitely ample reward for all your hard work! Serves 2.

Lemony Barbecued Scallops Recipe

This deliciously zingy, buttery recipe allows super-fresh scallops to really shine. Serves 6.

Lentil & Sharpham Stuffed Squash Recipe

Made in South Devon, Sharpham Rustic cheese is made with vegetarian rennet and has a delicious nutty flavour - perfect for baking into this hearty and colourful dish. Serves 2 as a main dish or 4 as a side.

Leftover Salmon Recipe - Salmon Scramble

Make the most of any leftover cooked salmon with this easy dish – served with buttered granary toast or bagels, it makes a brilliant breakfast, brunch or light lunch. Serves 2.

Leftover Lamb Ragu with Fettucine Recipe

This rich, slightly spicy sauce is a great way to make a satisfying family meal from leftover roast lamb – best of all, it can be ready and on the table in about half an hour. Serves 4.

Leek, Cheddar & Thyme Croustade Recipe

Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.

Lamb Salad with Feta

Heavy roasts and indulgent desserts (not to mention all that chocolate!) can leave you wishing for a lighter meal. Fresh-tasting and full of flavour, this easy salad is a great way to enjoy left-over roast lamb and takes just minutes to put together. Serves 2 generously.

Laxpudding Recipe

Hailing from Sweden, Laxpudding is a delicious combination of creamy potatoes and salmon, subtly flavoured with the scandi herb of choice, Dill. This recipe uses smoked salmon for the ultimate in luxurious cold-weather comfort food. Serves 6-8.

Lamb Kofte with Tomato & Onion Salad Recipe

Based on a traditional Turkish dish, these delicious skewers are a lovely, summery way to enjoy our lean minced lamb - paired with a zesty, easily-made tomato salad, they’re also pretty healthy, too. You can cook these kofte on a barbecue, rather than a griddle, if you like (be sure to get the charcoal really hot beforehand, and check the kofte are cooked through before serving). Makes 4 skewers.

Lamb Chops with Roast Veg & Feta

Flavoured with fresh herbs and topped with feta cheese, juicy lamb chops are cooked on a colourful bed of veg in this Mediterranean-inspired recipe. Serve it with warm ciabatta and a mixed-leaf salad - it’s sure to make a delicious dinner for that special someone! Serves 2.

Lamb and Potato Pie Recipe

This hearty pie recipe takes a little longer to make, but it’s worth the time and effort when you taste the rich, savoury lamb, leek and potato filling and the crisp pastry topping. Serves 4.

Lamb & Feta Mini Burgers With Harissa Yoghurt

These gently spiced lamb mini-burgers have a surprise feta centre – served with a harissa-rippled yoghurt dip, they’re sure to go down a treat. Makes 16.

King Prawn & Lobster Shells

Luscious lobster and king prawns in a rich, creamy white-wine sauce, all served on a scallop shell. What a treat! Serves 4.

Katsu Chicken Burgers

Loosely based on the flavours of Japanese katsu curry, this simple and surprisingly healthy recipe doesn’t take long to put together, making it perfect for midweek meals and ‘what shall we have?’ moments. Makes 4 burgers.

Kaiserschmarrn Recipe

Made with a rich, vanilla-scented egg batter and spiked with rum-soaked sultanas, this sweet treat lies somewhere between a pancake and an omelette. It was much loved by Austrian Emperor Franz Joseph (‘Kaiserschmarrn’ translates as ‘Emperor’s Mess) – legend has it that the recipe originated when a failed omelette was transformed into a very successful dessert! Serves 4.

James Checkley's Pan-Fried Pollock Recipe

Delicious pan-fried pollock recipe from James Checkley from the Kentishbury Grange featuring confit chicken wing and fresh British asparagus. Serves 2.

Hot Cross Bread & Butter Pudding

In the unlikely event that we have any leftover Hot Cross Buns this Easter, we’ll use them to make this lovely version of Bread and Butter Pudding – it’s perfect with a generous sploosh of double cream on the side, or a scoop or two of vanilla ice cream. Serves 4-8, depending on appetite!

Hot-Cross French Toast

We remain sceptical about the concept of ‘leftover’ hot cross buns, but – should you find yourself in this situation – we can’t think of a nicer way to finish them off! Serves 4.

Honey-Roast Parsnip Soup

This super-comforting soup smells as good as it tastes! For a vegan version, substitute maple syrup for honey, use an extra splash of oil instead of butter, and use your preferred plant milk. If you have any leftovers, it freezes well – perfect for an easy meal when you need a break from the kitchen. Serves 4.

Horseradish Butter

Our prime, lean beef deserves nothing but the best when it comes to accompaniments! From sauces and butters to glazes and marinades, there’s a world of ideas out there - try our Horseradish Butter, it’s perfect dotted over freshly-carved slices of beef. Be sure to take the butter out of the fridge well before you begin this recipe, so that it has time to come up to room temperature. Makes 6 servings.

Honeyed Berry Cheesecakes Recipe

Quick to make, good to look at and even better to eat, these individual cheesecakes are the perfect end to a summer meal. We’ve used blueberries, raspberries and strawberries, but you can use any summer fruits you have to hand. Serves 4.

Honey & Mustard Cocktail Sausages

Perfect fare for any buffet or festive gathering, we’re pretty sure that these moreish little honey-glazed sausages will disappear fast! Makes 20 sausages

Homity Pie Recipe

This open-topped vegetarian pie brings out the best in its simple but tasty ingredients. The recipe is thought to have been invented here in the West Country by ‘land girls’ during the Second World War, when rationing and food shortages inspired creative cooking with home-grown ingredients. Makes one large pie, to serve 4.