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Easy to Cook

Average cooking time: 10 - 15 mins.

Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.

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Signed copy of Rick Stein's From Venice to Istanbul 

The book, which shares more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition, follows Rick's  travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food.

Recipes include garlic shrimps with soft polenta, stuffed squash leaves and yoghurt-baked lamb and is accompanied by stunning location photography from Croatia, Venice and Istanbul. The accompanying major new BBC2 series will be aired later this year. 


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