Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty Alaska halibut with mussels, clams, cockles and brown shrimp. The chef uses palourde clams for this dazzling dish, but regular clams will also work nicely.
Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try.
Dave Watts took inspiration from his time working at Le Manoir to create this superb crab salad with lemongrass recipe. "Raymond (Blanc) and Gary (Jones) spent some formative time in Malaysia and Thailand and were inspired by the vast array of ingredients in the form or aromatics and spices," he explains. "This influenced some of the dishes we created at Le Manoir."
Scallops, Sweet Eve strawberries and balsamic recipe - Dave Watts proves that summer berries are not just for desserts in this spectacular scallops with strawberries recipe. The colourful dish features an interplay of sweet and sharp flavours - like aged balsamic, tangy lemon and aromatic basil - with a scallop tartare adding a mild taste of the sea.
$5 shake - Pulp fiction or as Travolta puts it "a pretty f***ing good milkshake. After we helped you replicate the Big Kahuna burger, we're now giving you some unbeatable advice on how you might want to make your own $5 milkshake at home. To do this, we spoke with Dave Watts, head chef at The Cotswold House Hotel, who gave us his spin on the iconic drink. Read, make, drink. Dancing is optional.