AI-powered weekly meal inspiration
Step aside, cottage pie! Today it’s time for something different under the dome of oven-baked mashed potato. With this recipe, you will sprinkle a toasted pea crumb on top and for the filling, make a heavenly hake, plump pea, silky leek & thyme-infused mixture, dotted with broccoli florets. You’ll be hooked after the first bite, … Read more
You don’t have to doubt whether this tasty trout dinner should be on your menu tonight, Chef! A scattering of pan-toasted almonds crown a charred baby marrow, tomato & fresh greens salad, the perfect accompaniment for crispy-skin rainbow trout fillet. Drizzled with a homemade caper & lemon juice dressing infused with delicate dill.
Sometimes we forget that mixing things up in the kitchen can be as simple as pairing a protein with a new ingredient. Instead of beef & tomato, let’s give fish a go with this Italian-inspired tomato sauce, dotted with silky onion & capers and spiced with NOMU Italian Rub. Served with pan-fried swordfish fillet, pototo … Read more
A so-fish-ticated plate of food, featuring pan-fried swordfish in a NOMU Cajun Rub-infused butter dolloped with a creamy mayo. Sided with a roasted carrot, pickled onion, cucumber half-moons, & crispy greens salad.
Having guests over that you want to impress or just in the mood for an elevated dinner experience at home? This sophisticated seafood meal ticks all the fancy boxes, starting with a smear of homemade leek & pea puree that brings an eyecatching flavour flair to the plate. Served with a line-caught hake fillet, a … Read more
A peacrumb-coated hake fillet is pan-fried until crispy and plated up with golden butternut half-moons and a Pesto Princess Basil Pesto-infused green pea mash. Served with an elevated and classy dip for this culinary classic, featuring delicate fresh dill and creamy yoghurt.
Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
Al dente strands of tagliatelle are wrapped around smoked trout ribbons, swimming in a delicious sauce made with creme fraiche & garlic. Served with silky leek, earthy spinach and chilli flakes for heat. Drizzled with zesty lemon juice to brighten the flavours before your first bite. Fantastic work, Chef!
Toasty tortillas, smeared with lime yoghurt, and covered with a zingy, flavourful tomato salsa and shredded salad leaves, all sitting under golden battered hake. Chives and pickled jalapeños finish off these tasty treats with flourish and flair.
You won’t need to fish for complimenents from guests with this recipe, Chef! Steamed couscous is dotted with cooling cucumber, tangy tomato, refreshing mint & crispy chickpeas. Searved with a NOMU Seafood Rub-infused fish fillet, pan-seared until golden. Served with a zesty yoghurt to bring all the wonderful flavours together.