{"id":7498,"date":"2020-11-23T13:43:36","date_gmt":"2020-11-23T13:43:36","guid":{"rendered":"https:\/\/wcspltd.co.uk\/?page_id=7498"},"modified":"2024-02-12T13:32:13","modified_gmt":"2024-02-12T13:32:13","slug":"recipes","status":"publish","type":"page","link":"https:\/\/wcspltd.co.uk\/fr\/recipes\/","title":{"rendered":"Recettes"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><div class=\"vc_row wpb_row vc_row-fluid vc_custom_1455267962981 et_custom_uniqid_69f71fff85b4d\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b07\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><\/div><\/div><\/div><\/div><div class=\"vc_tta-container\" data-vc-action=\"collapse\"><div class=\"vc_general vc_tta vc_tta-tabs vc_tta-color-grey vc_tta-style-classic vc_tta-shape-square vc_tta-spacing-20 vc_tta-gap-25 vc_tta-o-no-fill vc_tta-tabs-position-left vc_tta-controls-align-left vc_tta-controls-size-sm vc_custom_1606143139702\"><div class=\"vc_tta-tabs-container\"><ul class=\"vc_tta-tabs-list\" role=\"tablist\"><li class=\"vc_tta-tab vc_active\" data-vc-tab role=\"presentation\"><a href=\"#1617095393215-fdba00a4-4273\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1617095393215-fdba00a4-4273\"><span class=\"vc_tta-title-text\">King Scallops with roast cashew nuts, chorizo, Brussel sprouts and honey<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1707740507225-a76f3d6c-55f3\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1707740507225-a76f3d6c-55f3\"><span class=\"vc_tta-title-text\">Smoked Salmon Blinis<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1700826973170-a95e1903-eb64\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1700826973170-a95e1903-eb64\"><span class=\"vc_tta-title-text\">Fish Supper at Home!<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1688034863838-e5fb565d-1685\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1688034863838-e5fb565d-1685\"><span class=\"vc_tta-title-text\">Fresh Sea Trout with Summer Vegetable Risotto<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1686559171552-d26fa4ff-f6a6\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1686559171552-d26fa4ff-f6a6\"><span class=\"vc_tta-title-text\">Charred Chilli Salmon with Butternut Squash Salad<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1685707844270-475d6b3c-d9d9\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1685707844270-475d6b3c-d9d9\"><span class=\"vc_tta-title-text\">Asian Salmon Stir Fry<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611659098758-ea666304-7204\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611659098758-ea666304-7204\"><span class=\"vc_tta-title-text\">Fish Dishes by Sarah Howells<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611912687211-3911bab8-5827\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611912687211-3911bab8-5827\"><span class=\"vc_tta-title-text\">Fruit De Mer<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611593089507-3446cf60-0e36\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611593089507-3446cf60-0e36\"><span class=\"vc_tta-title-text\">Garlic Butter Langoustines and Scallops<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611588879858-1ecfb8f8-3879\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611588879858-1ecfb8f8-3879\"><span class=\"vc_tta-title-text\">Half Shell Queenies with Nutty Butter<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1618930550147-7d25b4c0-fdad\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1618930550147-7d25b4c0-fdad\"><span class=\"vc_tta-title-text\">Hot Smoked Salmon Carbonara<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1452516127617-4775c4f9-cca6\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1452516127617-4775c4f9-cca6\"><span class=\"vc_tta-title-text\">King Scallops with Pea Puree, Black Pudding and Pancetta<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611592021523-f99a41d2-7d7f\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611592021523-f99a41d2-7d7f\"><span class=\"vc_tta-title-text\">King Scallop and Chorizo Linguine<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1612267659852-7e42bb35-f481\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1612267659852-7e42bb35-f481\"><span class=\"vc_tta-title-text\">Moules by Alice<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1606143788284-4f44220d-4d98\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1606143788284-4f44220d-4d98\"><span class=\"vc_tta-title-text\">Queen Scallops al Cointreau<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1611591152371-2ead20e1-addf\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1611591152371-2ead20e1-addf\"><span class=\"vc_tta-title-text\">Scallop Cevich\u00e9<\/span><\/a><\/li><li class=\"vc_tta-tab\" data-vc-tab role=\"presentation\"><a href=\"#1615220922725-89d601ec-365c\" data-vc-tabs data-vc-container=\".vc_tta\" role=\"tab\" aria-selected=\"false\" id=\"tab-1615220922725-89d601ec-365c\"><span class=\"vc_tta-title-text\">Smoked Mackerel Pat\u00e9<\/span><\/a><\/li><\/ul><\/div><div class=\"vc_tta-panels-container\"><div class=\"vc_tta-panels\"><div class=\"vc_tta-panel vc_active\" id=\"1617095393215-fdba00a4-4273\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1617095393215-fdba00a4-4273\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">King Scallops with roast cashew nuts, chorizo, Brussel sprouts and honey<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1707744725317\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1640\" height=\"924\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-178x100.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Fish and Chips\" sizes=\"(max-width: 1640px) 100vw, 1640px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips.png\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips.png 1640w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-300x169.png 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-1024x577.png 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-768x433.png 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-1536x865.png 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-18x10.png 18w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-600x338.png 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-1x1.png 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2024\/02\/Fish-and-Chips-10x6.png 10w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1707740929674\" >Brussels sprouts aren\u2019t just for Christmas time!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Ingredients<\/p>\n<ul>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">8 WCSP King scallops (roe on)<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">12 Brussels sprouts<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">100g cashew nuts<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">100g chorizo<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">50g unsalted butter<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">20g runny honey<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Vegetable oil<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Salt and Pepper<\/span><\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ul>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Pre-heat oven to 190 celsius.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Ensure your scallops are patted dry with kitchen paper, this will aid caramelization in the pan. Season well with salt and pepper.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Place cashew nuts on baking tray and roast in a pre-heated oven for 5-6 minutes or until lightly golden brown.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Peel outer leaf layer of sprouts and trim tough root. Bring a pan of salted water to the boil and cook sprouts for 3-4 minutes depending on size. Remove and immerse in cold\/iced water to stop cooking. Once cooled, slice in half, lengthways. Set aside.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Dice chorizo into small cubes.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Place frying pan on medium heat. Add a little vegetable oil. Add chorizo to the pan as well as the halved sprouts, flat side down. Cook for 1 minute, then add 25g butter. Let the butter melt, bubble, then flip over the sprouts. Once golden, remove sprouts and chorizo from pan onto kitchen paper to drain. Leave chorizo butter in the pan.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">With the pan back on the heat, it\u2019s time for the scallops. Place the largest one at 12 o\u2019clock on a \u2018clock face\u2019, and then continue with the next largest at 1 o\u2019clock and so on. This ensures they are all cooked evenly as the largest ones will have the extra wee bit of time in the pan.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">After 2 minutes, the caramelization will be well underway. Add the remaining 25g of butter, wait 30 seconds, then turn your scallops over. 1 more minute and they\u2019ll be<\/span> <span class=\"OYPEnA text-decoration-none text-strikethrough-none\">perfect! Lift them out onto kitchen paper to drain.<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Now, it\u2019s time to plate up! Arrange your sprouts and chorizo first, evenly spacing the scallops in any gaps on the plate. Carefully scatter the cashews, leave them whole or chop them up &#8211; either works. Finish with a drizzle of good quality runny honey, the sweetness will bring all our flavours together perfectly!<\/span><\/li>\n<li><span class=\"OYPEnA text-decoration-none text-strikethrough-none\">Job done &#8211; time to SCRAN!<\/span><\/li>\n<\/ul>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1707740507225-a76f3d6c-55f3\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1707740507225-a76f3d6c-55f3\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Smoked Salmon Blinis<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1700827067924\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1080\" height=\"1080\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-1x1.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"blini 2\" sizes=\"(max-width: 1080px) 100vw, 1080px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2.png\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2.png 1080w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-300x300.png 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-1024x1024.png 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-150x150.png 150w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-768x768.png 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-12x12.png 12w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-600x600.png 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-100x100.png 100w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-1x1.png 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/11\/blini-2-10x10.png 10w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1707740894628\" >Smoked Salmon Blinis<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Ingredients<\/p>\n<ul>\n<li>Blini (Pack of 16) \u00a33.95<\/li>\n<li>Gravadlax (100g) \u00a37.50<\/li>\n<li>Smoked Salmon Mousse with Trout Caviar (150g) \u00a37.95<\/li>\n<li>Lumpfish Caviar (50g) \u00a33.85<\/li>\n<li>Trout Caviar (50g) \u00a35.95<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ul>\n<li>Spread half of your\u00a0<a href=\"https:\/\/wcspltd.co.uk\/product\/inverawe-mini-blini-pancakes\/\">Blinis<\/a>\u00a0with\u00a0<a href=\"https:\/\/wcspltd.co.uk\/product\/inverawe-smoked-salmon-mousse-with-trout-caviar\/\">Smoked Salmon Mousse with Trout Caviar<\/a>, top with extra\u00a0<a href=\"https:\/\/wcspltd.co.uk\/product\/inverawe-trout-caviar\/\">Trout Caviar<\/a>\u00a0for an elegant look.<\/li>\n<li>Lay\u00a0<a href=\"https:\/\/wcspltd.co.uk\/product\/inverawe-gravadlax\/\">Gravadlax<\/a>\u00a0on the remaining Blinis, finish with\u00a0<a href=\"https:\/\/wcspltd.co.uk\/product\/inverawe-lumpfish-caviar\/\">Lumpfish Caviar<\/a>\u00a0on top.<\/li>\n<li>Display the Blinis on your favourite serving plate.<\/li>\n<li>Place Trout Caviar in a nice bowl in the centre of your Smoked Salmon Blinis for guests to add at their leisure.<\/li>\n<\/ul>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1700826973170-a95e1903-eb64\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1700826973170-a95e1903-eb64\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Fish Supper at Home!<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1688035641136\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1640\" height=\"924\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-178x100.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Untitled design (16)\" sizes=\"(max-width: 1640px) 100vw, 1640px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16.png\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16.png 1640w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-300x169.png 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-1024x577.png 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-768x433.png 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-1536x865.png 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-18x10.png 18w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-600x338.png 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-1x1.png 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Untitled-design-16-10x6.png 10w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1688034929669\" >Skipper's Scran Van - Fish and Chips!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Ingredients<\/p>\n<p><strong>Fish Supper<\/strong><\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">White fish of choice<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Panko bread crumbs<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Egg yolk (1 egg per person\/portion)<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Plain Flour<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Salt and Pepper<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Skin on potatoes<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Vegetable or sunflower oil<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Lemon wedge<\/span><\/li>\n<\/ul>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><strong><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tartar Sauce<\/span><\/strong><\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">6 tbsp mayonnaise<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tbsp capers, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 large gherkin, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tsp lemon juice<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tsp dill, finely chopped<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 tbsp parsley, finely chopped<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Make the tartar sauce first. Mix all sauce ingredients together and place in fridge.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Double cooked chips. Keep the skin on and slice evenly into French fries around 75mm thick.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Bring your deep fat fryer to 170 degrees. If you don\u2019t have a fryer, you can use a deep frying pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Fry chips for 2 mins 30 secs. Remove from oil and leave to cool entirely.\u00a0<\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span>\u00a0<span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Don\u2019t overload fryer. Cook in batches.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Cut the fish into goujons. In three separate bowls, add seasoned flour, whisked egg and panko bread crumbs.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Roll fish in flour, dip into the egg yolk, coat in panko bread crumbs. Once all the fish is breaded it\u2019s time to fry.\u00a0<\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span>\u00a0<span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">When breading the fish, have one dry hand (flour and breadcrumbs) and one wet hand (egg yolk).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Fry for approx. 2 mins 30 secs. Depending on the thickness of fish, time will vary.\u00a0<\/span><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Tip:<\/span>\u00a0<span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">The goujons are cooked when all sides are golden brown and the fish starts to float. If using a pan, cook evenly on both sides. Remove from heat and transfer to kitchen roll.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Finish frying chips for another 2 mins 30 secs. Remove from the heat and let excess oil drip off. Shake in a bowl with seasoning.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Serve up your fish and chips with a dollop of tartar sauce on the side &amp; wedge of lemon.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">What fish to use?<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Any white fish can be used to make fish goujons. We recommend turbot, brill or halibut for best flavour. It will ramp up your fish supper to the next level! Grey sole is a cheaper alternative and great for kids as the fillets are smaller in size. Whiting or pollock are a less expensive alternative to traditional haddock or cod.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1688034863838-e5fb565d-1685\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1688034863838-e5fb565d-1685\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Fresh Sea Trout with Summer Vegetable Risotto<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1686559268001\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"2560\" height=\"2004\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Trout\" sizes=\"(max-width: 2560px) 100vw, 2560px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-scaled.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-scaled.jpg 2560w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-300x235.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-1024x802.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-768x601.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-1536x1203.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-2048x1603.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-15x12.jpg 15w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-600x470.jpg 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/06\/Trout-10x8.jpg 10w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1686559332674\" >Summertime happiness on a plate with this delicious trout recipe!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<div class=\"content-article entry-content\">\n<p>4 servings | 30 minutes<\/p>\n<p><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Sea Trout is a favourite during late spring and summer season. It has a more delicate flavour than wild salmon. Sea trout contains essential vitamins including niacin, vitamin B6, vitamin E, vitamin B12, thiamin, and riboflavin. It is an oily fish with generous amounts of omega-3, vitamins A and E, which are essential for healthy skin.\u00a0<\/span><\/p>\n<p>Ingredients<\/p>\n<p><strong>Sea Trout<\/strong><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">4x 180g Sea Trout Fillets<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Squeeze of Lemon<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Extra Virgin Olive Oil for Frying<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Salt and Pepper<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><strong><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Risotto<\/span><\/strong><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">60g Peas<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">100g Podded Broad Beans<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 Diced Courgette<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">60g French Beans, Cut into 1cm Lengths<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">4 Spring Onions, Cut into 1 cm Lengths<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">200g Carnaroli Rice<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1 Litre Vegetable Stock (Kept Warm)<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">90g Unsalted Butter<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">2 Tbsp Freshly Grated Parmesan<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1\/4 Small Bunch Chopped Parsley<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">1\/4 Small Bunch Chopped Mint<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Drizzle of Wild Garlic Oil<\/span><\/p>\n<p class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Salt and Pepper<\/span><\/p>\n<p>Instructions<\/p>\n<ol>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Pre-cook vegetables for risotto. Bring a saucepan of salted water to the boil. Add the peas, broad beans, courgette, french beans, and spring onions until just cooked. Remove the vegetables from the boiling water, plunge into cold water, and drain. Keep aside.<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">To cook risotto, melt 30g butter in a heavy bottomed saucepan, add the rice and stir for a minute on a low heat. Gradually add the stock, stirring constantly. Ensure the liquid has been fully absorbed before adding more.<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Season the sea trout with lemon, salt and pepper. You can buy sea trout from our fish vans or market stalls! After 10 minutes of starting the risotto, head a non-stick frying pan. Add the olive oil and cook the sea trout, skin-side down for 5 minutes. Turn over and cook for further 3 to 4 minutes. Remove the fish from the pan and keep warm. Keep stirring the risotto, after about 20 minutes, the rice should be almost cooked. Add the vegetables, the remaining butter, parmesan, and herbs. Taste, add salt and pepper if necessary. The risotto should be velvety. If it is stodgy add more stock.<\/span><\/li>\n<li><span class=\"WdYUQQ text-decoration-none text-strikethrough-none\">Serve risotto immediately onto plates, place trout fillets on top, and drizzle with garlic oil.<\/span><\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1686559171552-d26fa4ff-f6a6\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1686559171552-d26fa4ff-f6a6\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Charred Chilli Salmon with Butternut Squash Salad<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1685707885826\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"2560\" height=\"2171\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"salmon salad\" sizes=\"(max-width: 2560px) 100vw, 2560px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-scaled.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-scaled.jpg 2560w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-300x254.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-1024x868.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-768x651.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-1536x1302.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-2048x1737.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-14x12.jpg 14w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-600x509.jpg 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2023\/05\/salmon-salad-10x8.jpg 10w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1685707999287\" >Need some inspiration for what to cook this Spring? Try this seriously delicious salmon recipe!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>1 serving | 446 calories<\/p>\n<p>Salmon is perfect for people trying to maintain a healthy weight, as it is fairly low in calories. Salmon is a high protein food rich in a variety of nutrients. It is made up of all the essential amino acids our bodies require. Salmon provides vitamin A, B, and is one of the few natural food sources of vitamin D. It is also rich in several minerals, including magnesium, potassium, phosphorus, zinc, and selenium.<\/p>\n<p>Ingredients:<\/p>\n<p>Salmon<\/p>\n<ul>\n<li>90g Salmon fillet without skin<\/li>\n<li>10g Low fat natural yoghurt<\/li>\n<li>1\/4 Green chilli peppers<\/li>\n<li>10ml Lemon juice, freshly squeezed<\/li>\n<li>1\/4 tsp Garam Masala, dried, ground<\/li>\n<li>1\/4 tsp Tumeric, ground<\/li>\n<li>1\/4 tsp Cumin, ground<\/li>\n<li>1\/4 tsp Harissa paste<\/li>\n<li>1\/2 inch Piece of ginger<\/li>\n<li>1 crushed Garlic glove<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>Salad<\/p>\n<ul>\n<li>80g Butternut squash<\/li>\n<li>80g (2) Small beetroot<\/li>\n<li>20g Quinoa<\/li>\n<li>5ml Olive oil<\/li>\n<li>30g Spinach leaves<\/li>\n<li>7g Pumpkin seeds<\/li>\n<li>80ml Vegetable stock<\/li>\n<li>1 Spring onion<\/li>\n<li>6 Cherry tomatoes<\/li>\n<li>Basil leaves<\/li>\n<li>1 tbsp Water<\/li>\n<li>1 tbsp Balsamic Vinegar<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Preheat fan oven at 200\u00b0C.<\/li>\n<li>Finely chop the chilli, crush garlic, peel and grate marinade ingredients adding a pinch of salt.<\/li>\n<li>Prepare the butternut squash and beetroot. Peel and cut into even bite sized cubes. Tip into a roasting tray and roast in the oven for 20-25 minutes or until starting to brown.<\/li>\n<li>Cook the quinoa in vegetable stock then fluff up with fork.<\/li>\n<li>While vegetables are roasting, cut tomatoes in half. Toast pumpkin seeds. Remove pomegranate seeds from the fruit. Slice spring onion. Wash and pick through spinach and basil leaves.<\/li>\n<li>Remove vegetables from oven. Add tomatoes and olive oil to vegetables as soon as they come out of the oven and mix gently. Set aside to cool.<\/li>\n<li>Increase the oven to 220\u00b0C. Line the base of a sturdy, shallow tin with baking parchment.<\/li>\n<li>Lay salmon on parchment and roast for 15 minutes until outside is charred and inside is just cooked.<\/li>\n<li>Whisk water and balsamic vinegar together to make a dressing.<\/li>\n<li>When ready to serve, toss the spinach, basil, quinoa, pumpkin and pomegranate seeds with the roasted vegetables. Season well and mix through balsamic dressing.<\/li>\n<li>Remove salmon from oven and present with butternut squash salad on a suitable plate.<\/li>\n<\/ol>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1685707844270-475d6b3c-d9d9\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1685707844270-475d6b3c-d9d9\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Asian Salmon Stir Fry<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1617096798827\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1440\" height=\"1329\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"165554218_3027944760774817_3066752077273501148_n\" sizes=\"(max-width: 1440px) 100vw, 1440px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n.jpg 1440w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-300x277.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-1024x945.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-768x709.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-13x12.jpg 13w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-10x10.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/165554218_3027944760774817_3066752077273501148_n-600x554.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1617096718852\" >Punching with flavour and is an easy dish to prepare.<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>Salmon Fillet<\/p>\n<p><strong>For the marinade:<\/strong><\/p>\n<p>Soy Sauce<\/p>\n<p>Garlic<\/p>\n<p>Honey<\/p>\n<p>Ginger<\/p>\n<p>Rice Wine Vinegar<\/p>\n<p>Hot sauce e.g Sriracha<\/p>\n<p><strong>For the stir fry<\/strong><\/p>\n<p>Ready to go noodles<\/p>\n<p>Soy Sauce<\/p>\n<p>Toasted Sesame Oil<\/p>\n<p>Chilli<\/p>\n<p>Garlic<\/p>\n<\/div>\n<p>Coriander<\/p>\n<p>Sesame Seeds<\/p>\n<div class=\"newsitem_text\">\n<p>Stir fry vegetables of your choice. We use:<\/p>\n<p>Spring onions<\/p>\n<p>Carrot<\/p>\n<p>Pak Choi<\/p>\n<p>Shitake Mushrooms<\/p>\n<p>Cucumber<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Mix the ingredients for the marinade together in an oven dish big enough to lay salmon flat. Finely grate a chunk of ginger and 4 cloves of garlic. Add equal parts of soy and honey. Then add half the amounts in hot sauce &amp; rice wine vinegar. You need enough marinade to cover the salmon. Cover the salmon in the marinade and place in the fridge.<\/li>\n<li>Pre heat oven to 180 degrees<\/li>\n<li>Sprinkle sesame seeds in a small pan and toast on a low heat. Don&#8217;t forget about them as they cook quickly. Once golden brown, leave to cool.<\/li>\n<li>Prepare all vegetables and chop to how you would like them<\/li>\n<li>Using a wok on a medium heat, cook the carrots, corn &amp; mushrooms with sesame oil &amp; tablespoon of soy sauce.<\/li>\n<li>Take the salmon from the fridge. Drain excess marinade into a small saucer, leaving a small amount in the salmon dish.<\/li>\n<li>Put the salmon in the oven for no more than 10 minutes.<\/li>\n<li>Add the noodles, pak choi, 2\/3 spring onion &amp; 2\/3 coriander to the wok.<\/li>\n<li>Heat the sauce and keep on a low heat until serving.<\/li>\n<li>Once all cooked through, plate up the stir fry. Add cucumber around the edges \u00a0and sprinkle the remaining spring onion over the top.<\/li>\n<li>Remove the salmon and place on top of the noodles. Pour the sauce on, sprinkle remaining coriander and finish by adding sesame seeds to the dish.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1611659098758-ea666304-7204\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611659098758-ea666304-7204\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Fish Dishes by Sarah Howells<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611659891777\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1784\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Fush dinner[3] copy\" sizes=\"(max-width: 1920px) 100vw, 1920px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy.jpeg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy.jpeg 1920w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-300x279.jpeg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-1024x951.jpeg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-768x713.jpeg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-1536x1427.jpeg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-2048x1903.jpeg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-13x12.jpeg 13w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-1x1.jpeg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-10x10.jpeg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fush-dinner3-copy-600x557.jpeg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611659282618\" >WCSP Customer and creative writer Sarah Howells shares two great dishes that she made with her order.<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>I\u2019m missing fresh seafood just now, but the following recipe can just as easily be made with frozen seafood from West Coast Sea Products.\u00a0The bargain bag contained langoustine, mussels, brill and queen scallops.<\/p>\n<p><strong><u>FISH STOCK<\/u><\/strong><\/p>\n<p>First, make a fish stock out of the heads of the brill, the langoustine off-cuts, white wine + water, celery, onion, carrot, garlic, leek and salt\/pepper. Boil together for 20 mins and taste. Don\u2019t leave it too long or it will get bitter, but your kitchen should smell delicious. Strain and leave to one side for later.<\/p>\n<p><strong><u>MOULES<\/u><\/strong><\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>Shallot<br \/>\nGarlic<br \/>\nThe juice of a lemon<br \/>\nWhite wine<br \/>\nButter<br \/>\nFlat leaf parsley<br \/>\n\u00bd kilo mussels per person plus a bit extra<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Prepare the mussels by pulling out the beards and giving them a good scrub in salted cold water. Be sure to discard any which remain open after a good tap, or that have cracks in them. Give them a good rinse and leave in a colander whilst you do the rest. Remember that once the prep\u2019s done, it takes minutes to throw this dish together and it doesn\u2019t take kindly to over-cooking.<\/li>\n<li>Finely chop the shallot, mince the garlic and fry in a generous knob of butter on a medium heat in a saucepan big enough to fit the opened mussels. Roughly chop the parsley and keep to one side. Add the lemon juice and a cup or so of wine to the pan and season with salt and black pepper. Pour yourself a glass whilst you\u2019re at it, if you haven\u2019t already. Boil the wine with the mixture, then chuck in the mussels and place the lid on so it retains the steam. If you have langoustines too, pop them in a minute or two before the mussels. Leave it boiling for five minutes, giving the pan a wee shake to move the mussels a few times. Check they all are open, when they are, add the parsley and stir.<\/li>\n<li>Some people will add cream at this point, but I like them plain. Likewise, if you add chillies\/ginger at the fry stage, lime instead of lemon and a splash of rice wine and fish sauce with coconut milk instead of wine, and coriander instead of parsley, you have a delicious Asian alternative.<\/li>\n<li>Serve immediately into shallow bowls, with crusty bread &#8211; a decent baguette or sourdough loaf in chunks should do it to mop up the lovely juices &#8211; and use the first shell to pick the meat out of the rest. Dish up little by little to stop them getting cold. Slurpy, hands-on food at its best and very impressive, yet simple. On a recent TV investigation into the CO2 value of a dinner party, mussels came out righteous; local and minimum intervention growing, full of protein, zinc and iron, low in fat so don\u2019t feel guilty about adding the butter and cream.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong><u>PAELLA\/RISOTTO<\/u><\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>I\u2019m not a purist when it comes to this rice dish and have found a similar Filipino recipe, perhaps influenced by the Portugues version arroz de marisco. In fact, once you have the hang of it, play around with the basis of short-grain rice cooked little by little with stock and wine etc and whatever is in the fridge or freezer. There is an Italian savoury biscuit called taralli which are slightly fennel infused and are great crushed over rice or pasta dishes for a tasty crunch; find these in specialist shops or bigger supermarkets.<\/p>\n<p><strong>INGREDIENTS<\/strong><br \/>\n<em>(serves 4)<\/em><\/p>\n<p>A couple of shallots, chopped<br \/>\nCrushed garlic<br \/>\nBig knob of butter<br \/>\nThe juice and zest of a lemon<br \/>\nTwo cups of paella or risotto rice<br \/>\nThe stock made earlier<br \/>\nLarge glass of dry white wine (and more for drinking)<br \/>\nHandful of French beans, cut to half finger size<br \/>\nA cup of frozen peas<br \/>\nA dozen queen scallops<br \/>\nThe brill, filleted and cut into bite-size pieces<br \/>\nFlat leaf parsley<br \/>\nPinch of saffron or some smoked paprika<br \/>\nSalt, pepper and optional grated parmesan to taste<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Gently fry the shallots and garlic in the butter in a high-sided frying pan to allow for expansion of the rice.<\/li>\n<li>Add the rice and lemon zest, stirring to coat the rice in the butter.<\/li>\n<li>Add a ladle of stock and stir. Stirring is important, all the way through cooking, so the rice doesn\u2019t stick; don\u2019t be tweeting. You are however, permitted frequent sips of wine.<\/li>\n<li>Add the juice of the lemon, saffron\/paprika and beans, then more stock. You don\u2019t want to drown the rice each time, just keep topping it up slowly.<\/li>\n<li>Add the wine, keep stirring. Pop in the peas.<\/li>\n<li>Add more stock until the rice is almost cooked. Keep stirring and it will be at the last moment when the parsley and seafood join in.<\/li>\n<li>Season and serve with lemon wedges, grated parmesan, and crushed taralli.<strong>Extra tips:<\/strong>If you have bits of cooked chicken, frozen prawns, chorizo (though fry that with the shallots to release the lovely smoky fat and cut down the butter), or any other shellfish or fish, use them! Leeks and peppers needing using? Pop them in too. Get creative with whatever comes in the mixed bag from West Coast Sea Products.Ith do sh\u00e0th! Bon Appetite! Selamat Makan!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><em>Sarah Howells is the daughter of serial publicans\/restauranteurs and has worked in every type of establishment from greasy spoon to French gastronomic and spent five years living around South East Asia. She misses having people at her table but now runs <\/em><a href=\"https:\/\/www.writetoremember.co.uk\/\"><em>www.writetoremember.co.uk<\/em><\/a><em> teaching creative life-writing, for which food is a <\/em>huge<em> part.<\/em><\/p>\n<div class=\"news_item_a\">\n<div class=\"newsitem_text\">\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1611912687211-3911bab8-5827\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611912687211-3911bab8-5827\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Fruit De Mer<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611912955437\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"650\" height=\"520\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Fruit De Mer\" sizes=\"(max-width: 650px) 100vw, 650px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466.jpg 650w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466-300x240.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466-15x12.jpg 15w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466-10x8.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Fruit-De-Mer-e1675857473466-600x480.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611912990723\" >Fruit De Mer Platter. A seafood dining experience at home!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p><em>(Platter serves 2)<\/em><\/p>\n<p>1 Cooked Lobster<\/p>\n<p>6 Cooked Langoustines<\/p>\n<p>6 Oysters<\/p>\n<p>6 King Scallops in the Half Shell<\/p>\n<p>1kg Mussels<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>1. Prepare the cooked lobster. Stretch the lobster out on a chopping board. Using a large sharp knife start the middle of the back and pierce down through the lobster. With a bit of force carefully split the lobster up to the head cutting through the body entirely. Turn the lobster round and do the same through the tail. Once you have split the lobster remove the sack sitting in the top of the head and remove the black vein that runs down the tail.<\/li>\n<li>Prepare the langoustines by doing the same process as above. They will be a bit easier to open and be careful when cutting them as they are more delicate than lobster.<\/li>\n<li>King Scallops require minimal preparation beforehand. Simply rinse any dirt grains and pat dry with paper towel. (If you have whole king scallops then they must be opened, leaving the scallop in the curved shell and removing the skirt and gut.) Please refer to the above recipe &#8216;Garlic butter Langoustines and Scallops&#8217; for cooking instructions<\/li>\n<li>Prepare the mussels by washing any dirt and removing the beards. To have cold, simply steam open in a pot with white wine and seasoning. Once they have all opened, leave to cool. If you would prefer to eat as a warm dish, please refer to the recipe &#8216;Moules by Alice&#8217;.<\/li>\n<li>Shucking the oysters is simple once you know how. You will need an oyster shucking knives (available on the online shop) or a dull pointed, short and thick blade knife as well as a tea towel. Wrap the towel around the oyster so that you have a good grip and hold down firmly. Insert the knife into the hinge side in the shell. You should feel the knife dig in. Once your knife is wedged in, twist the knife to pop open the top shell. Run your knife along the top shell to release the adductor muscle. Once the top shell is off run you knife on the bottom of the shell and release the oyster from the shell. Make sure no loose pieces of shell are around the edge.<\/li>\n<li>To serve, use a large platter with some ice on the bottom. Neatly arrange the shellfish as you desire.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1611593089507-3446cf60-0e36\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611593089507-3446cf60-0e36\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Garlic Butter Langoustines and Scallops<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611593418493\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1971\" height=\"1187\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-167x100.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Untitled design-3\" sizes=\"(max-width: 1971px) 100vw, 1971px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3.png\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3.png 1971w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-300x181.png 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-1024x617.png 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-768x463.png 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-1536x925.png 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-16x10.png 16w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-1x1.png 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-10x6.png 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/Untitled-design-3-600x361.png 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611593506523\" >Possibly the easiest way yet most tasty way to eat shell fish.<\/h3><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>King scallops in half shell and\/or langoustines<\/p>\n<p>1\/2 block butter<\/p>\n<p>2 handfuls parsley<\/p>\n<p>3-6 garlic cloves<\/p>\n<p>Black garlic (optional)<\/p>\n<p>1 tbsp olive oil<\/p>\n<p>Salt and pepper<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Make the garlic butter. In a saucepan or microwaveable dish, add cubed butter and crushed garlic (and black garlic if using it). Melt until the butter has turned to liquid.<\/li>\n<li>Finely chop parsley<\/li>\n<li>Stir in olive oil, parsley, salt and pepper to the butter<\/li>\n<\/ol>\n<p>For scallops:<\/p>\n<ul>\n<li>Use half shell King Scallops<\/li>\n<li>Turn on grill to high heat<\/li>\n<li>Drizzle a spoon of the butter on each scallop<\/li>\n<li>\u00a0Grill for two minutes and serve in scallop shell<\/li>\n<\/ul>\n<p>For langoustines:<\/p>\n<ul>\n<li>Pre heat oven to 180 Degrees<\/li>\n<li>Using a sharp knife split the langoustine down the middle<\/li>\n<li>Remove the sack that sits in the top of the head<\/li>\n<li>Remove the black vein that runs down the tail<\/li>\n<li>Place in oven proof dish and drizzle garlic bitter all over<\/li>\n<li>Cook in the oven for approximately 5 minutes. They are cooked as soon as the tail meat turns from translucent to white.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vc_tta-panel\" id=\"1611588879858-1ecfb8f8-3879\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611588879858-1ecfb8f8-3879\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Half Shell Queenies with Nutty Butter<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611591068781\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1270\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-152x100.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"IMG_0110\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/IMG_0110-e1611590995705.jpg\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611590656537\" >Delicious starter for queenies in the half shell. Our favourite way to eat them!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>Queen Scallops in the half shell (8-12 per person)<\/p>\n<p>Butter<\/p>\n<p>Parsley<\/p>\n<p>Salt and Pepper<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Put half a block of butter in a small pot on a low-medium heat<\/li>\n<li>Finely chop handful of parsley<\/li>\n<li>Prepare scallops and lay out on a grilling tray<\/li>\n<li>Turn on grill<\/li>\n<li>Cook the butter until it turns light brown\/golden colour. It will start to smell like nuts.<\/li>\n<li>Add parsley to the butter when ready and stir<\/li>\n<li>Drizzle the butter on to each scallop.<\/li>\n<li>Season with salt and pepper and grill for 1 minute<\/li>\n<\/ol>\n<hr \/>\n<p><em>West Coast Sea Products<\/em><\/p>\n<p><em>Jackie King<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vc_tta-panel\" id=\"1618930550147-7d25b4c0-fdad\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1618930550147-7d25b4c0-fdad\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Hot Smoked Salmon Carbonara<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1618930788709\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1694\" height=\"1698\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Screenshot 2021-04-20 at 15.59.17\" sizes=\"(max-width: 1694px) 100vw, 1694px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17.png\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17.png 1694w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-300x300.png 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-1022x1024.png 1022w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-150x150.png 150w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-768x770.png 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-1532x1536.png 1532w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-12x12.png 12w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-1x1.png 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-10x10.png 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-600x601.png 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/04\/Screenshot-2021-04-20-at-15.59.17-100x100.png 100w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1675180295993\" >Our take on our carbonara using our Hot Smoked Salmon<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p><em>Serves 2 People<\/em><\/p>\n<div class=\"newsitem_text\">\n<p>Hot Smoked Salmon (Quarter side will serve two portions)<\/p>\n<p>Linguine<\/p>\n<p>Egg &#8211; 1<\/p>\n<p>Parmesan &#8211; 80g<\/p>\n<p>One white onion \/ Two shallots<\/p>\n<p>Cloves of Garlic &#8211; 3<\/p>\n<p>Parsley &#8211; Handful<\/p>\n<p>Salt, Black Pepper &amp; Pink Peppercorns<\/p>\n<p>Plum\/Cherry Tomatoes &#8211; 12<\/p>\n<p>Olive Oil<\/p>\n<p>Balsamic Vinegar<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Turn oven to 180 Degrees. Put the tomatoes in a small ovenproof dish with olive oil and balsamic drizzled over then. Put in oven.<\/li>\n<li>Boil water in a large pot and cook pasta until al dente.<\/li>\n<li>Finely dice the onion\/s and fry on a medium heat with a little oil. Add a pinch of salt.<\/li>\n<li>Crush the gloves of garlic, grind a a tablespoon of pink peppercorns and add both to the pot.<\/li>\n<li>Meanwhile, beat one egg in a small bowl and mix in finely grated parmesan.<\/li>\n<li>Flake up the hot smoked salmon, chop handful of parsley and keep to the side.<\/li>\n<li>Keep an eye on the onions. If they have cooked before the pasta, then remove from the heat.<\/li>\n<li>Once the pasta has cooked, drain and put the pasta back into the same pot (not on the heat). Add the onions, hot smoked salmon and parsley to the pot and mix. Leave the pasta for exactly one minute before the next step.<\/li>\n<li>Add the egg and parmesan to the post and mix well. Season to taste with black pepper.<\/li>\n<li>Plate up into pasta bowls, and spoon the roasted tomatoes around the edge of the bowl.<\/li>\n<\/ol>\n<hr \/>\n<p><em>West Coast Sea Products<\/em><\/p>\n<p><em>Alice King<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vc_tta-panel\" id=\"1452516127617-4775c4f9-cca6\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1452516127617-4775c4f9-cca6\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">King Scallops with Pea Puree, Black Pudding and Pancetta<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1606143489314\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"900\" height=\"817\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"scallops-black-pudding\" sizes=\"(max-width: 900px) 100vw, 900px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding.jpg 900w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-300x272.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-768x697.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-10x10.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-100x91.jpg 100w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/scallops-black-pudding-600x545.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1606143543731\" >Ideal as a starter - giving 2 large King Scallops each - Recipe serves 6<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>12 large fresh King Scallops<\/p>\n<p>1 black pudding boudin cut into 12 rounds<\/p>\n<p>6 slices of pancetta (Italian bacon) &#8211; diced<\/p>\n<p>Pea Puree, 1\/2 onion chopped<\/p>\n<p>2 cloves garlic, 25g butter<\/p>\n<p>500g bag of frozen peas<\/p>\n<p>100ml vegetable stock, seasoning.<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<p>1. To make the pur\u00e9e, heat the butter in a small saucepan and add the onions and garlic first. Sweat\u00a0it over a very low heat for 5\u00a0mins, then pour over the stock and add the peas. Cover and gently simmer for 10-12 mins.<\/p>\n<p>2. Take off the heat and use a hand blender or food processor to blitz the peas until smooth, then press through a sieve into\u00a0another saucepan. Season to taste and set aside.<\/p>\n<p>3. Place the pan back on the heat and gently fry the black pudding and pancetta\u00a0for 2 mins each side, or until crisp and brown. Place\u00a0in the oven at 180\u00a0whilst you cook off the scallops.<\/p>\n<p>4. Have the scallopsto hand as you will need to work fast when cooking them. Clean out the frying pan and place it back on the heat\u00a0with a drizzle more oil. When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on a clock\u00a0face, starting at 6 o\u2019clock, so you remember which one went in first.<\/p>\n<p>5. Scallops\u00a0take very little time to cook, so by the time the last one is in the pan, the first will be brown and ready to turn over. Flip\u00a0all the scallops over and give them about 1 min more, then lift onto kitchen paper on a plate to drain the oil. With the pancetta and\u00a0the pur\u00e9e still warm, you are now ready to plate up.<\/p>\n<p>6. Spoon the warm puree down the middle of each plate. Set a round of black pudding either side and place a scallop on top of each.\u00a0Place a piece of pancetta on each scallop and serve.<\/p>\n<p>Recipe kindly supplied by our customer:<span class=\"apple-tab-span\">\u00a0\u00a0\u00a0<\/span><\/p>\n<p>Selkirk Arms Hotel<br \/>\nKirkcudbright<br \/>\n01557 330402<br \/>\n<a href=\"https:\/\/www.selkirkarmshotel.co.uk\/\">www.selkirkarmshotel.co.uk<\/a><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vc_tta-panel\" id=\"1611592021523-f99a41d2-7d7f\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611592021523-f99a41d2-7d7f\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">King Scallop and Chorizo Linguine<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611592235479\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-1x1.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"104319678_305577803934237_7102452239662995432_n\" sizes=\"(max-width: 1920px) 100vw, 1920px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n.jpg 1920w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-300x300.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-1024x1024.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-150x150.jpg 150w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-768x768.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-1536x1536.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-2048x2048.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-12x12.jpg 12w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-10x10.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-600x600.jpg 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/104319678_305577803934237_7102452239662995432_n-100x100.jpg 100w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611592864810\" >Scallops and chorizo are a match made in heaven! This make a great main course at home.<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p><em>(serves 2)<\/em><\/p>\n<p>4-5 King Scallops per person<\/p>\n<p>Half chorizo sausage<\/p>\n<p>1 pack cherry tomatoes<\/p>\n<p>1 red pepper<\/p>\n<p>3 cloves garlic<\/p>\n<p>1 onion (red or white)<\/p>\n<p>Handful parsley<\/p>\n<p>175ml white wine<\/p>\n<p>Linguine<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Set oven to 180\/160 fan. Half the tomatoes, dice pepper and finely slice garlic.<\/li>\n<li>Place tomato, pepper and garlic in an oven proof dish and into the oven with a drizzle of olive oil, salt and pepper.<\/li>\n<li>Dice the onion, and finely chop the parsley. Fry onions with a pinch of salt on a low heat in a saucepan (The salt brings out the flavour of the onions)<\/li>\n<li>Once the onions are soft add the white wine and simmer off on a low heat.<\/li>\n<li>When the white wine is reduced by half add the parsley and take off the heat.<\/li>\n<li>Prepare Scallops by putting them on to kitchen roll and another piece over the top. You want to absorb any liquid.<\/li>\n<li>Slice the chorizo and fry on a low heat in a frying pan<\/li>\n<li>Boil kettle and put pasta on (Dash or oil and salt helps pasta not to stick to itself and helps to cook).<\/li>\n<li>Take the tomato dish out oven and add this mix to the saucepan with onions. This should now stay warm enough but can heat it again if needed.<\/li>\n<li>Heat up a large frying pan with a small amount of oil. Let the pan get very hot. Salt and pepper the pan just before adding the scallops. When you put your scallops on the should be sizzling straight away. Leave for 1 minute. Once the scallops go golden brown turn them in the pan, salt and pepper again and leave for another minute. (Don\u2019t worry about undercooking them. Scallops need little time to cook. Once heated through and golden brown they are ready for your plate. Overcooking will cause them to be chewy). Turn off the heat once cooked.<\/li>\n<li>Plate up spaghetti, add sauce, place scallops on the top, and scatter chorizo.<\/li>\n<li>Enjoy with a nice glass of wine!<\/li>\n<\/ol>\n<hr \/>\n<p><em>West Coast Sea Products<\/em><\/p>\n<p><em>Alice King<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1612267659852-7e42bb35-f481\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1612267659852-7e42bb35-f481\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Moules by Alice<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1612267887368\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1050\" height=\"870\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Blue Ocean Photo Summer Instagram Post\" sizes=\"(max-width: 1050px) 100vw, 1050px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1.jpg 1050w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-300x249.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-1024x848.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-768x636.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-14x12.jpg 14w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-10x8.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/02\/1-600x497.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1612267949526\" >Mussels are so simple to cook up and make delicious in as little as 10 - 15 minutes!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p><em>(Serves 2 starters or 1 main)<\/em><\/p>\n<p>1kg Mussels<\/p>\n<p>1 large or two small white onions<\/p>\n<p>2 handfuls of parsley<\/p>\n<p>1\/2 chorizo sausage<\/p>\n<p>4 garlic cloves<\/p>\n<p>250ml white wine<\/p>\n<p>1 red chilli<\/p>\n<p>Knob of butter<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Clean up the mussels in the sink and remove the beards.<\/li>\n<li>Finely dice the onion, roughly chop the garlic cloves and chilli.<\/li>\n<li>In a large pot (big enough to fit all the mussels in) add a tbsp or olive oil or vegetable oil with the butter and put on to a medium heat.<\/li>\n<li>Fry onions with a pinch of salt for 2 minutes before adding the garlic and chilli.<\/li>\n<li>Remove the skin of the chorizo and cube\/slice it. Add to pot and fry for 3 minutes.<\/li>\n<li>Pour in the white wine and bring to the boil.<\/li>\n<li>Pour all the mussels into the pot, put the lid on and keep on a high heat. Keeping the lid on is essential to steam the mussels open. They should open within 2-3 minutes. Stir occasionally.<\/li>\n<li>Chop the parsley and put in the pot once mussels are almost cooked.<\/li>\n<li>Once the mussels are all opened, put into serving bowls, leaving the the liquid in the pan.<\/li>\n<li>Bring the pan to the boil and reduce by a third before pouring over the mussels.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1606143788284-4f44220d-4d98\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1606143788284-4f44220d-4d98\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Queen Scallops al Cointreau<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\"><div class=\"vc_row wpb_row vc_inner vc_row-fluid et_custom_uniqid_69f71fff85ab0\"><div class=\"wpb_column vc_column_container vc_col-sm-12 et_custom_uniqid_69f71fff85b11\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1606144144703\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1434\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"Queenies-al-cointreau\" sizes=\"(max-width: 1920px) 100vw, 1920px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-scaled.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-scaled.jpg 1920w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-300x224.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-1024x765.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-768x574.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-1536x1147.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-2048x1530.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-10x7.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-100x75.jpg 100w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2020\/11\/Queenies-al-cointreau-600x448.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1606144083752\" >Recipe created by Carlo to commemorate the visit of Her Majesty the Queen to Kirkcudbright on 14th July 2010<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>Queen Scallops<\/p>\n<p>Cointreau<\/p>\n<p>Salt and pepper<\/p>\n<p>Lemon juice<\/p>\n<p>Thyme<\/p>\n<p>Double cream<\/p>\n<p>Virgin olive oil<\/p>\n<p>Butter<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Put a knob of butter and a little olive oil into a warm pan.<\/li>\n<li>Heat gently until bubbles appear, then add the Queen Scallops<\/li>\n<li>with a pinch of seasoning and\u00a0thyme.<\/li>\n<li>Add a dash of Cointreau to the pan and flame.<\/li>\n<li>Increase temperature and stir gently for a minute.<\/li>\n<li>Add lemon juice and cream and reduce<\/li>\n<\/ol>\n<hr \/>\n<p>Carlos Restaurant<br \/>\n211 King Street<br \/>\nCastle Douglas<br \/>\n01556 503977<\/p>\n<p><a href=\"https:\/\/www.carlosrestaurant.co.uk\/\">www.carlosrestaurant.co.uk<\/a><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vc_tta-panel\" id=\"1611591152371-2ead20e1-addf\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1611591152371-2ead20e1-addf\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Scallop Cevich\u00e9<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1611591480156\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1920\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder-1x1.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"116154668_206368044141447_4836416306868640042_n\" sizes=\"(max-width: 1920px) 100vw, 1920px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-scaled.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-scaled.jpg 1920w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-300x300.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-1024x1024.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-150x150.jpg 150w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-768x768.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-1536x1536.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-2048x2048.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-12x12.jpg 12w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-10x10.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-600x600.jpg 600w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/01\/116154668_206368044141447_4836416306868640042_n-100x100.jpg 100w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1611591584062\" >A light and refreshing way to eat roe off King Scallops. The citrus from the lime cures the raw scallops. Great summer dish and looks great served in King Scallops shells.<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>INGREDIENTS<\/strong><\/p>\n<p>12 roe off King Scallops<\/p>\n<p>Zest and juice of 1 Lime<\/p>\n<p>1 tsp clear honey<\/p>\n<p>Chilli oil<\/p>\n<p>Sea salt<\/p>\n<p>Fresh ground white or black pepper<\/p>\n<p>1 tsp fish sauce<\/p>\n<p>Handful mint leaves<\/p>\n<p>10g shredded pickled ginger<\/p>\n<p>1 tbsp olive oil<\/p>\n<p>1 fresh red chilli<\/p>\n<p>Handful Corriander<\/p>\n<div class=\"newsitem_text\">\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"JsGRdQ\">Zest\u00a0both limes into a tupperware tub or bowl. Then squeeze the juice of both limes in.<\/span><\/li>\n<li class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"JsGRdQ\">Add teaspoon or more of chilli oil, fish sauce, honey and olive oil.<\/span><\/li>\n<li class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"JsGRdQ\">Finely chop the coriander and fresh chilli and add to the bowl. Shred the mint leaves and add in too.<\/span><\/li>\n<li class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"JsGRdQ\">Slice the scallops and mix in with the marinade. Add salt and pepper. Leave in the marinade for at least 30 minutes before eating.<\/span><\/li>\n<li class=\"_04xlpA direction-ltr align-start para-style-body\"><span class=\"JsGRdQ\">This dish will keep well for a few days however is best made on the same day as eating it.\u00a0<\/span><\/li>\n<\/ol>\n<hr \/>\n<p><em>West Coast Sea Products<\/em><\/p>\n<p><em>Jackie King<\/em><\/p>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><div class=\"vc_tta-panel\" id=\"1615220922725-89d601ec-365c\" data-vc-content=\".vc_tta-panel-body\"><div class=\"vc_tta-panel-heading\"><h4 class=\"vc_tta-panel-title\"><a href=\"#1615220922725-89d601ec-365c\" data-vc-accordion data-vc-container=\".vc_tta-container\"><span class=\"vc_tta-title-text\">Smoked Mackerel Pat\u00e9<\/span><\/a><\/h4><\/div><div class=\"vc_tta-panel-body\">\n\t<div  class=\"wpb_single_image wpb_content_element vc_align_left wpb_content_element vc_custom_1615221040592\">\n\t\t\n\t\t<figure class=\"wpb_wrapper vc_figure\">\n\t\t\t<div class=\"vc_single_image-wrapper   vc_box_border_grey\"><img decoding=\"async\" width=\"1920\" height=\"1280\" src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/xstore\/xstore-placeholder.png\" class=\"vc_single_image-img attachment-full lazyload lazyload-simple et-lazyload-fadeIn\" alt=\"\" title=\"IMG_5774\" sizes=\"(max-width: 1920px) 100vw, 1920px\" data-src=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-scaled.jpg\" data-srcset=\"https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-scaled.jpg 1920w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-300x200.jpg 300w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-1024x683.jpg 1024w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-768x512.jpg 768w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-1536x1024.jpg 1536w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-2048x1365.jpg 2048w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-1x1.jpg 1w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-10x7.jpg 10w, https:\/\/wcspltd.co.uk\/wp-content\/uploads\/2021\/03\/IMG_5774-600x400.jpg 600w\" \/><\/div>\n\t\t<\/figure>\n\t<\/div>\n<h3 style=\"text-align: left\" class=\"vc_custom_heading vc_do_custom_heading no-uppercase vc_custom_1615221081936\" >Smoked mackerel pate makes a delicious and healthy lunch or a simple and easy starter!<\/h3>\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<div class=\"news_item_a\">\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<div class=\"newsitem_text\">\n<p>1 pack smoked mackerel<\/p>\n<p>1\/2 red onion<\/p>\n<p>1\/2 lemon<\/p>\n<p>2 tbsp mayonnaise<\/p>\n<p>4 black garlic cloves<\/p>\n<p>2 tbsp capers<\/p>\n<hr \/>\n<p><strong>METHOD<\/strong><\/p>\n<ol>\n<li>Flake the mackerel up into a bowl using your hands<\/li>\n<li>Finely dice 1\/2 red onion &amp; add to bowl<\/li>\n<li>Squeeze the juice of 1\/2 lemon into the bowl<\/li>\n<li>Roughly chop the capers &amp; black garlic and add to bowl<\/li>\n<li>Mix together with mayonnaise and season with salt &amp; pepper to taste.<\/li>\n<li>Serve on a bed of rocket with oat biscuits.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"King Scallops with roast cashew nuts, chorizo, Brussel sprouts and honeySmoked Salmon BlinisFish Supper at Home!Fresh Sea Trout with Summer Vegetable RisottoCharred Chilli Salmon with...","protected":false},"author":1,"featured_media":7431,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-7498","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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