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from Great British Chefs

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…

from Great British Chefs

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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from Great British Chefs

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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from Great British Chefs

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.

from ShortList Magazine

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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from ShortList Magazine

How to make the giant Uncle Buck pancakes

While those around us might try their hardest to ensure our birthdays are memorable occasions, thanks to Uncle Buck, they always remain slightly inferior. In the John Candy classic, Buck creates a stack of dizzying giant pancakes for his nephew's birthday. To help us make every future birthday just as delicious, Dave Watts, head chef at The Cotswold House Hotel, has given us his ultimate guide to making monstrous pancakes in your very own non-movie home.

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from Great British Chefs

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

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