With a peppery spring salad and chilli mayonnaise
The Coast Bar and Dining Room
By Luke Staples, Head Chef
We love these crab cakes, and this recipe is always worth having up your sleeve. Great as a starter or light supper, these can also be served as warm canapés.
Ingredients
For the crab cakes
3...
Served with Raisin Purée and Curry Velouté
The Royal Hotel
By Sous Chefs Nick Dobson and Jon-Paul Charlo
Ingredients
For the pasta dough
250g Type 00 pasta flour
1 Egg
4 Egg yolks
1 ½ tbsp Water
1 ½ tbsp Olive oil
For the home smoked pollock
500g Fillet of Pollock
100g Salt
100g Sugar
For the ravioli filling
500g Smoked Pollock
2 Egg whites...
Served with Braised Spring Onions, Carrot Puree, Isle of Wight Wild Mushrooms & Game Bird sauce
The Pond Cafe
By Jo Bennett ‐ Head Chef
Serves 2
Ingredients
2 Whole wood pigeons
1tsp Olive oil
Salt
20g IW wild mushroom
For the braised spring onions
1 Bunch spring onions
2 tbsp Butter
Salt & Pepper
For the carrot puree
1 Carrot peeled and...
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