Spring’s a springin’ and barbecues are on the horizon (well, we know some people have already been grilling outside with their gang of six..!).So in this blog we’re looking at two perfect products for the season, products which are as appealing and versatile whether they’re cooked outside or in. So read on for top tips on indulging in lovely langoustines and sumptuous seabass; which will you opt for..?*
(*Top tip: opt for both…)
Langoustines
Our incredible langoustines are wild-caught in the icy waters around Scotland, with a naturally sweet taste that’s likened to lobster. Whether you’re planning to grill them on the barbecue, create a fabulous fine dining dish, or within some homemade scampi, our langoustines are perfect on any plate.
How to cook them: Create this simple dish of langoustines with lemon pepper and butter; easy to make, just follow our chef Howard’s tips here.
Seabass
Our extra-large seabass fillets are sustainably sourced in the Aegean sea, filleted and frozen within hours of harvest. These healthy fillets are great for you, packed with lots of goodness including the B12 vitamin, and they’re easy to cook too – we love our chef Howard’s Asian inspired recipe here.
What will you cook..?
