The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

Grilled bream with mustard and tarragon sauce, asparagus and peas

The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.

When good quality fish is smoked it needs to be cooked simply to appreciate its fine flavour, and Nathan Outlaw's recipe works a treat. If you find smoked mussels or oysters, add a handful – it’ll take your pie to another level.

Nathan Outlaw’s smoked fish pie

When good quality fish is smoked it needs to be cooked simply to appreciate its fine flavour, and Nathan Outlaw's recipe works a treat. If you find smoked mussels or oysters, add a handful – it’ll take your pie to another level.

Pollock is a delicious whitefish that is often presented as a more sustainable alternative to cod and haddock.

Baked pollock with a cheddar and herb crust

Pollock is a delicious whitefish that is often presented as a more sustainable alternative to cod and haddock.

The Capitals Christmas Afternoon Tea, created by the Michelin-starred team of acclaimed chef Nathan Outlaw and his head chef, Pete Biggs,...

The Capitals Christmas Afternoon Tea, created by the Michelin-starred team of acclaimed chef Nathan Outlaw and his head chef, Pete Biggs,...

Mackerel, tomato and samphire salad - Nathan Outlaw. perfect dish to serve up as a light main or starter in the summer months. The fish in this salad is paired with tomato and samphire, with a warm mayonnaise which uses reserved tomato stock.

Mackerel, tomato and samphire salad

Mackerel, tomato and samphire salad - Nathan Outlaw. perfect dish to serve up as a light main or starter in the summer months. The fish in this salad is paired with tomato and samphire, with a warm mayonnaise which uses reserved tomato stock.

Nathan Outlaw's recipe makes more orange oil than you need, but he suggests using it drizzled over salads or stirred into homemade mayonnaise for shellfish.

Squid, fennel and chorizo salad with orange oil

Nathan Outlaw's recipe makes more orange oil than you need, but he suggests using it drizzled over salads or stirred into homemade mayonnaise for shellfish.

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Bitter chocolate, fudge and sea salt brownie.

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef

Nathan Outlaw: Family-friendly recipes from the Michelin-starred chef | Life and style | The Guardian

Pinterest
Search