Bake fillet of Hake with delicious pesto crust by le skinny chef Ingredients : 420 gr of Hake fillet free from bones , skin on 2 large table spoons of le skinny chef wild garlic pesto 2 large table spoons of le skinny chef red pesto 2 large mushrooms 1 table spoon of vegetables oil to your choice *Preparation time 2 minutes/ cooking time 10-15 depending the nature of the fish and thickness *Preheat your oven at 185 c * In an oven proof dish or frying pan place 1 teaspoon of

Pan Seared Fresh Fillets of Mackerel wasabi with saute potatoes *Serving 2 person preparation 5 Minutes *Prepare your mackerel fillets remove center bone by cutting strips along the middle of the fillet the all length of the fillet, keep the skin on *Pre cook the baby potatoes in salted water, strain and slice (20 minutes) *Place on a Marinade tray add the pre-cook and sliced baby potatoes add 3 large spoons of le skinny chef mild wasabi dip and gently stir in to marinate *P

If you go down to the woods today, you’re sure of a sweet-smelling surprise! Spring is the time to make the most of the carpets of wild garlic growing in abundance alongside beautiful bluebells and white anenomes. Aymar has lots growing wild in his garden Another good place to look. Follow your nose (literally) and look for its pointed oval leaves that closely resemble Lily of the Valley, but when picked and crushed in your hand give off an unmistakably strong garlicky aroma.

Cooking demonstration greystones sailing club Thursday 09/02/17. the Sailing Club's mussels by le skinny chef with red pesto cream ingredients : 1 kg of fresh mussels 3 large table spoons of le skinny chef red pesto 4 large mushrooms 4 shallots 6 cloves of garlic 100ml of dry white wine 50 ml of light cream 1 table spoon of rapeseed oil fresh wild garlic or parsley *serving 2 person preparation 10 minutes, * Prepare 1 kg of fresh mussels,remove the string attachment from the

Smoked cod & potatoes casserole with ''le skinny chef red pepper chilli dip'' *serving 2 persons Ingredients : 180gr of smoked cod 150 ml of le skinny chef red chilli pepper dip 1 carotts 10 green beans 4 mushrooms 10 cm pieces of leek 120 gr of peas 120 gr of baby potatoes 2 teaspoon of olive oil 25 ml of fresh cream parsley or dill Salt/Pepper * Preparation 5 minutes * In salted boiling water Blanch some green beans,few carrots cut to your liking, and peas cool down & res