Fish recipes

Trout with picked cucumber, spelt and herbs

Award-winning author, food writer and chef Gill Meller shares a this wonderfully refreshing trout dish, perfect for the spring and summer months.

PHOTOGRAPH  /  ANDREW MONTGOMERY This quick, warm salad of nutty spelt grain and clean river trout always lifts my mood. With a light air of spring about it, it provides a welcome break from the richer dishes I often prepare over the colder months of the year. It’s an excellent way to use up leftover trout, or any fish for that matter. Be generous with the herbs, lemon and olive oil, which elevate the salad and turn it into something quite magical... Serves 2 Ingredients 200g...

Read More

From the emporium

issue 5

Buy Now

Vol 3 issue 2

Buy Now

Rachel Carrie Game and Gatherings The Cook Book

Buy Now

Game and Gatherings The Cook Book - Signed Edition

Buy Now