Supper of flaked Arbroath Smokie baked in a potato dauphinoise with courgette and pakchoi


supper of arbroath smokies potato dauphinoise with courgette and pakchoi

A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.


Omelette Arnold Bennett – piping hot and ready to serve


Anthony Sargeant cooked this omelette a few nights ago for supper using a recipe adapted from Rick Stein’s useful book ‘Sea Food Lovers’ Guide’. Finished under a very hot grill this is a very simple dish to make. Naturally smoked haddock is poached in milk and then flaked when cool enough to handle removing any […]

via Omelette Arnold Bennett

Cromer Crab – freshly cooked by Anthony J Sargeant



This freshly cooked crab is cooling on the wall outside of Tony Sargeant’s kitchen in Shropshire. A large male crab it was bought at Birmingham Indoor Bullring Market from Pearce’s Shellfish Stall which is an old established family business and which is highly recommended. Male Crabs have more white meat and larger claws. The size of this crab can be judged by the 30 cm white ruler above the crab. Crab is a lot cheaper than lobster and in the view of many has a better taste. After cooling the meat will be extracted and prepared using a recipe of Rick Stein’s where the meat is gently folded into a mixture of melted butter and lemon juice with a little mustard powder, cayenne pepper and a few gratings of nutmeg. It is then placed in an ovenproof dish and covered with a topping of breadcrumbs mixed with some melted butter and finely grated parmesan and cooked in the oven for about 10 minutes before finishing under the grill to brown the topping.