Articles & Recipes

Learn the basics of cooking a whole fish with tips on selecting, preparing, and cooking methods that enhance flavor and texture.

Whether it's a quick side dish, light lunch or a delicious dinner cooked for family or friends, fresh crab is the perfect way to add a little luxury into your festive dishes. Find our 5 favourite ways to use it at Christmas below:

Delicious lemon sole is plentiful in Westcountry waters, making it a good, sustainable choice. Baked whole with delicious crab butter, and served with a creamy sauce, we think it looks brilliant (and tastes even better!). Serves 2

Great to look at and even better to eat, these special little pies make a spectacular starter - definitely a worthy vehicle for our wonderful, locally-caught scallops! Makes 4 pies.

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed.

Delicious pan-seared scallops atop rich, cheesy risotto with a brown-butter drizzle – serve with a crisp green salad or sauteed greens of your choice. Serves 4.

This quick and easy recipe makes a light, luxurious supper – it’s also really good served as a starter. Different seasonal salad leaves will add interest (try chicory or curly endive). Serves 4.

Treat yourself to some turbot and give your barbecue a real boost! Firm-fleshed and tasty, turbot steaks stand up well to being cooked on the grill, and here they’re paired beautifully with a simple lemon butter. Serve with your choice of salads and veg – we like to pop a couple of new potato skewers alongside the fish as it cooks. Makes 2 Steaks.

Typically made with pan-fried beef steak and prawns, Surf & Turf – or ‘Beef & Reef’ if you’re Australian - is a perfect partnership between fantastic farm produce and high-quality fresh fish (both of which you’ll find in abundance here at Greendale!).

Based on a classic recipe from the south of France, these pissaladières may be small but they pack plenty of flavour, thanks to their delicious anchovy, olive and slow-cooked onion topping. To save time, the onions can be cooked up to three days ahead and stored in the fridge until needed. Makes 24.

Once you get the hang of butterflying the prawns, this is a pretty straightforward recipe that tastes even better than it looks. You can prepare the prawns ahead, if you like; when you have spread them with the garlic butter, just cover and refrigerate until you’re ready to put them in the oven. Serves 4 as a starter.