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Dave watts recipes

King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

Alaska king crab, leeks, red pepper and cardamom dressing and sea vegetable salad - This king crab and leek recipe from Dave Watts produces a feast for the senses - meaty Alaska king crab is paired with burnt leek and sea vegetables, with a dressing of red pepper and cardamom. King crab is usually purchased in clusters of legs and body, which makes this beast of a crustacean much easier to manage.

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Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

Dave Watts' turkey escalope recipe is both humble and unique, serving with a beetroot and caper chutney and tea-soaked sultanas

Scallops, strawberries and balsamic

Dave Watts' strawberries and scallops recipe is a beautifully summery combination, prepared with care and infused with aged balsamic, basil and citrus flavours.

Gin-cured salmon with cucumber and wasabi emulsion

The flavour of gin marries beautifully with Alaska salmon, cucumber and wasabi emulsion in this summery salmon recipe from Dave Watts.

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Chef Dave Watts shares his recipe for a dreamy ceviche recipe - marinated and thinly sliced halibut fillet accompanied by a host of seafood delights.

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Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Alaska halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce - Dave Watts

King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

Dave Watts pairs glorious king crab with a host of sea vegetables, leeks and warming red pepper in this summery recipe

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Seared salmon with heritage tomatoes

A colourful Alaska salmon dish from Dave Watts pairs the fish with in-season tomatoes

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty Alaska halibut with mussels, clams, cockles and brown shrimp. The chef uses palourde clams for this dazzling dish, but regular clams will also work nicely.

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How to make the Big Kahuna burger

As well as being massively impressed with Quentin Tarantino's writing and directing you probably also left Pulp Fiction with a desperate hankering for a burger. Samuel L Jackson extolling the virtues of the Big Kahuna burger is one of cinema's most mouth-watering food moments. Since it's not an actual fast food restaurant, we sadly can't try one for ourselves but we've done the second best thing. We chatted with Dave Watts, head chef at The Cotswold House Hotel, who gave us his spin on the…