Recipes from Rick Stein

Recipes are updated regularly, so check back soon for more ideas

Tavistock Food & Drink Festival

Stir–fried Salt and Pepper Prawns with Red Chilli and Spring Onion

Assistant Executive Chef, Paul Harwood is demonstrating this dish at the Tavistock Food & Drink fesitval which takes place on 26th & 27th July. Serves 4

Tavistock Food & Drink Festival

Pan–Fried Fillet of Monkfish with Garlic and Fennel

Assistant Executive Chef, Paul Harwood is demonstrating this dish at the Tavistock Food & Drink fesitval which takes place on 26th & 27th July.

French Odyssey

Hot Toulouse sausages with a tomato, caper and shallot salad

This is a light course that appears as a main course on our bistro menu. The essence of this dish is to get a good Toulouse sausage, which has a far higher proportion of lean pork meat to fat than usual sausages, often three times as much, and the fat is hard back fat and all is coarsely chopped by hand. Salt, white pepper, sugar and saltpetre make up the seasoning. Serves 4

Mediterranean Escapes

Sautéed Squid and Chorizo Salad with Garlic, Rocket, Tomatoes and Chickpeas

This is yet another recipe inspired by my visit to the Boqueria market in La Rambla in Barcelona. This is a celebration of that market: fish, meat and vegetables in one dish. It’s the sort of dish that most people I know would put at the top of their list when selecting a first course. Choose a small, thin type of chorizo sausage, rather than those the size of a salami. Serves 4