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Dave Watts Recipes

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

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.

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Gin-cured salmon with cucumber and wasabi emulsion

The flavour of gin marries beautifully with salmon, cucumber and wasabi emulsion in this summery salmon recipe from Dave Watts.

Gin-cured salmon with cucumber and wasabi emulsion

Gin proves to be a gorgeous flavouring for salmon in this summery dish from Dave Watts, with cucumber, dill and wasabi adding further notes of vibrancy.

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Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

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.

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King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

This king crab and leek recipe from Dave Watts produces a feast for the senses - meaty Alaska king crab is paired with burnt leek and sea vegetables, with a dressing of red pepper and cardamom.

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Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Chef Dave Watts shares his recipe for a dreamy ceviche recipe - marinated and thinly sliced halibut fillet accompanied by a host of seafood delights.

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Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

Dave Watts' turkey escalope recipe is both humble and unique, serving with a beetroot and caper chutney and tea-soaked sultanas

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Dave Watts' ingenious miso-marinated cod recipe is a feast of Japanese flavours, with mirin, sake, kombu and bonito flakes complementing heavenly Alaska black cod

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Crab salad, peanut and lemongrass, coriander emulsion

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."

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King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

Dave Watts pairs glorious king crab with a host of sea vegetables, leeks and warming red pepper in this summery recipe

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Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Alaska halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce - Dave Watts

Scallops, strawberries and balsamic

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.

Seared salmon with heritage tomatoes

A colourful Alaska salmon dish from Dave Watts pairs the fish with in-season tomatoes

How to make the Big Kahuna burger

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How to make the $5 milkshake from Pulp Fiction

$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.

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Easy Chicken Croquettes Recipe Perfect For Freezer Meals

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