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Mackerel, horseradish cream & pickled rhubarb
This delicious fish is packed with the ‘good’ fat that plays such an important role in heart-health - making it the perfect dish for Valentine’s!
Brill & Wild Garlic Veloute
Brill is a wonderful fish, I love it roasted whole; it has a wonderful buttery texture and nothing is wasted. It is also lovely portioned and grilled like this. Any cod fish is a wonderful match to wild garlic.
Crab & Hot Butter Sauce
Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball
Brill, Artichokes & Gremolata
Originally published in The Times article Thyme: the Most Stylish Lunch in Britain, by Tony Turnball
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