TO DRINK (F&HE): Go for De Morgenzon Chenin Blanc 2005
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive
Roast turkey breast with onion and herb stuffing is a delicious festive dish. Give Christmas dinner or lunch a new twist with this stuffed turkey breast, it only takes…
Persian chicken with aromatic basmati rice is a deliciously fragrant dish that’s full of robust flavours. Golden crisped rice is a speciality in Persian cooking, known as ‘tahdig’. It adds…