More making anything ‘En croûte’. More easy peasy (with a bit of lemon squeezy) and more delish fresh fish from our fishmongers.


BBQ Pil-Pil

More fuss-free holiday from home favourites. Throw together prawns, chorizo, garlic, padron peppers and chilli in a skillet and pop on the BBQ (or the hob).

Serves: 2

Cooking Time: 5 mins (plus an additional 5 mins prep)

Ingredients

  • 75ml olive oil
  • 5 garlic cloves, sliced
  • 135g padron peppers (sweet baby peppers will also work)
  • Sea salt
  • 1 red chilli, finely sliced
  • 1/2 chorizo ring, cut into chunky slice
  • 1/2 jar grilled mixed peppers, drained
  • 1 tsp smoked paprika
  • 150g cooked & peeled king prawns

To serve

  • Large handful parsley, roughly chopped
  • Lemon wedges
  • Crusty bread                                               

Method                                               

  1. If using the BBQ, get your BBQ coals burning at least 30 mins before you want to get cooking!
  2. Pop a skillet pan on your BBQ/hob over a medium-high heat. Add your oil and once heated add your padron peppers and a generous helping of sea salt. Move about to ensure all sides of your padron peppers are nicely charred and then add your garlic and stir for 1 minute until fragrant.
  3. Add your chilli, chorizo and mixed peppers and cook for a further minute before adding your smoked paprika and prawns and cooking for a few mins until heated through (ensure to stir as you go).
  4. Sprinkle over parsley, squeeze over your lemon wedges, serve and get dunking for the perfect no-faff BBQ sharer!

Mexican Fish Tray Bake

More fish Fridays with our Mexican Fish Tray Bake - made with delicious battered white fish fillets, peppers and chopped tomatoes, all from our Savers range.

Serves: 4

Ingredients

  • 4 Savers battered white fish fillets
  • 1 Savers red pepper, diced
  • 1 Savers yellow pepper, diced 
  • 1 Savers green pepper, diced
  • 2 onions, diced
  • 2 tsp chipotle paste
  • 15g fajita seasoning
  • 250g Savers cherry tomatoes, halved
  • 1 tin Savers chopped tomatoes
  • Coriander to garnish (optional)
  • 1 lemon, sliced to garnish (optional)

Method

  1. Preheat the oven to 200C/350F
  2. Place all the chopped vegetables in a large roasting tray.
  3. Mix the Fajita seasoning, chipotle paste and tinned tomatoes together with salt and pepper.
  4. Tip over the vegetables and mix well.
  5. Roast the vegetables for 10-15 minutes until starting to colour.
  6. Mix well and add the Savers white fish fillets on top of the vegetable and cook for a further 15-18 minutes until the fillets are fully cooked and crispy on top.
  7. Garnish with coriander and lemon to finish the dish.

Chargrilled Squid with Chorizo

Your squids in with today’s fresh fish offer. Our in store Fishmongers will prepare any fish for any dish, just ask.⁣ Rustle up this delicious Chargrilled Squid with Chorizo...

Serves: 4

Ingredients

For the squid

  • 1 squid, cleaned and scored
  • 1 chorizo ring, sliced
  • 1 tbsp paprika
  • 2 garlic cloves, sliced
  • 200ml olive oil
  • 4 slices sourdough, chopped in small squares
  • Small bunch of parsley, roughly chopped
  • 1 chilli, sliced
  • 1 lemon, cut into wedges
  • Zest of 1 lemon

For the spicy mayo

  • 3 egg yolks
  • 250ml oil, from cooking chorizo above
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • Salt and pepper

Method

  1. Start by pan frying your chorizo, garlic and oil for 2-3 minutes.
  2. Add the paprika and continue to cook for a further 2 minutes.
  3. Pour through a sieve into a bowl, reserve the oil for making your spicy mayo.
  4. Next, char your sourdough squares on a griddle pan, then move to one side.
  5. Brush the squid with oil and char on the griddle pan for 1-2 minutes.
  6. To make the spicy mayo, whisk the egg yolks and Dijon and slowly drizzle the chorizo oil (leave a couple of tablespoons for drizzling over your finished dish). Whisk continuously to ensure it doesn’t split, and add the vinegar.
  7. To serve, plate up your squid, chorizo and sourdough, top with dollops of your mayo and a drizzle of leftover chorizo oil. Sprinkle lemon zest, chilli and parsley to finish.

G&T Salmon

More girls nights with our G&T Salmon recipe. Salmon roasted in the tray with a lemon, pink gin, tonic, salt, sugar, coriander and chilli marinade, loaded onto flatbreads with an avocado and pineapple salsa teamed with cucumber and radish discs. Mmmmm...

Serves: 2 

Cooking Time: 30 mins plus 20 mins marinating

Ingredients

For the marinade

  • 2 tbsp olive oil
  • Juice & zest of 1 lemon
  • 50ml Gin
  • 100ml tonic
  • 1 tsp caster sugar
  • Small handful coriander, roughly chopped
  • 1 tsp red chilli, finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cayenne 
  • 2 salmon fillets

For the salsa

  • 1/3 pineapple skin, removed & diced
  • 1 avo skin, removed & diced
  • 2 tbsp sweet chilli sauce
  • Small handful coriander, roughly chopped

For the chipotle mayo (optional)

  • 1 tsp chipotle paste
  • 3 tbsp mayo 

For the rest

  • 2 flatbreads
  • 1/3 cucumber, cut into thin discs
  • 5 radishes, cut into thin discs

Method

  1. Mix all marinade ingredients together plus a tsp of salt and big pinch of pepper in a small bowl and pop your salmon fillets in a small, oven-proof dish. Cover your salmon fillets in marinade and pop in the fridge for 20 mins. 
  2. Meanwhile, mix all salsa ingredients in a medium bowl with a pinch of salt and pepper and pop to one side. Mix mayo ingredients in another small bowl and set aside for later. Pre-heat your oven to gas 4, 180°C, fan 160°C.  
  3. Remove your salmon from the fridge, spoon over marinade within dish and bake in the oven uncovered for 15 mins. When it has 5 minutes left, griddle your flatbreads.
  4. Remove your salmon fillets from the oven and flake away the meat from the skin. Now to load up... Spread a generous helping of the mayo on each flatbread and pile with salsa followed by G&T salmon, cucumber and radish discs for a tipsy twist to your dinner for two.

Ray Wing Fish and Chips

Catch some rays from our fish counter and enjoy fish & chips like you’ve never had them before. Our in store Fishmongers will prepare any fish for any dish, just ask.⁣

Serves 2

Recipe and method

For the pickled onions

  • Mix 200ml apple cider vinegar with 1 sliced red onion and 2 tbsp of sugar and leave for 1hr.

For the ray wing

  • Heat 2 tbsp oil in a pan over a medium heat.
  • Lightly dust the prepared ray wings with flour and shake off excess.
  • Pop in the pan and cook for five mins ensuring not to move.
  • Flip and add 1 tbsp butter, 2 tbsp capers, 2 tbsp lemon juice and pickled red onions and cook for another 5 mins.

For the chips

  • Cut potatoes into chips, leaving the skin on. Soak in water for 5 mins and then pat completely dry with kitchen roll.
  • Mix the potatoes with a large glug of oil, salt, pepper and garlic powder in a bowl.
  • Line a baking tray with baking paper and then lay out potatoes so that none are overlapping. Pop in the oven at 200 for 25 mins turning half way through. Cook until golden and crisp.

Mediterranean Monkfish

More fresh fish with this delicious Mediterranean Monkfish dish. Our in store Fishmongers will prepare any fish for any dish, just ask.

Serves 4

Ingredients

  • 1 Monkfish tail
  • 4 slices Parma ham
  • 1 bell pepper
  • 1 red chilli
  • Cherry tomatoes
  • Radishes
  • Pine nuts
  • Red onion
  • Small baguette

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Chop all the vegetables and bread into chunks and put on an oven tray, drizzle with oil and season and cook for 10 minutes.
  3. Cut the monkfish tail into 4 and wrap each piece in Parma ham.
  4. Remove the tray from the oven and add the monkfish on top of the veg, sprinkle with pine nuts and return to the oven for 15 minutes.
  5. Remove from the oven and garnish with chopped parsley and lemon rind.