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Prawn and Smoked Salmon Creamy Linguine.

February 26, 2017



  •  smoked salmon fillets, about 100g

  • 300g linguine

  • 1 tbsp olive oil

  • 4 garlic cloves, crushed

  • 100 white wine

  • 200 ml single cream

  • juice of 1 lemon

  • 200g cooked king prawns

  • 1 large banana shallot finely chopped

  • handfull of sugarsnap peas

  • 12 cherry tomatoes halved 

  • 4 spring onions sliced on an angle

  • 1 red chilli finely chopped

  • small bunch parsley, roughly chopped



  1. In a large pan, cook the pasta in salted water according to pack instructions, for the last 2 minutes add the sugarsnap peas then drain and set aside.

  2. Meanwhile, in a large frying pan, heat the oil and gently fry the shallots until soft add garlic and chilli fry for 1min. Add the tomatoes fry for a minute. The last 30 seconds add half the spring onions.  Pour in the white wine and simmer for 5min before stirring in the single cream and  lemon juice; bubble for 3min to reduce a little.

  3. Stir through the prawns and the smoked salmon heat through for about 2 minutes, add the linguine and the chopped parsley. Serve immediately garnish with the remaining spring onions. Serve with crusty bread.