Oven Baked Turbot with a Walnut Crust

Having recently taught the dinner parties course at the cookery school i was left a with a little bit of walnut crust, in which i utilised for my dinner!

Its a bit extravagant but i had some turbot fillets to use up in the freezer, those combined with the crust and simply baked were delicious.

You can use any meaty white fish and is a great way to make some space in the freezer. i served mine with a good squeeze of lemon and some wilted greens. Anyway, here is the recipe.

Walnut Crust


  • 2 x 180-200g portion’s of white fish, skinned and deboned
  • 90g panko breadcrumbs
  • 60g Fresh brown breadcrumbs
  • 2 Cloves of garlic (crushed)
  • 90g Walnuts (chopped)
  • Walnut oil or olive oil can be used
  • Sea salt
  • Cracked black pepper
  • A good squeeze of lemon juice


  1. Lay the fish onto a baking tray lined with parchment paper.Season the fish on both sides.
  2. Mix the breadcrumbs, crushed garlic, walnuts, walnut oil and seasoning together.
  3. You will need enough walnut oil to moisten the breadcrumbs so they stick together when pressed between your thumb and forefinger.
  4. Add a drizzle of olive oil on top of the fish ,press down a liberal amount of breadcrumbs over the the fish.
  5. Place in a hot oven at 190°C for approximately 6-8 minutes or until the fish is just cooked. Finish with a good squeeze of lemon juice.

Top Tips:

if using fish from the freezer, make sure it is defrosted fully.

Any leftover crust can be frozen for up to 3 months.

Try adding fresh herbs to the crust such as dill, thyme, parsley, and rosemary.

The crust is also delicious with pork, chicken and oily fish.

Can be used as a binding agent in stuffings, sausage meat and burgers/meatballs

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The fundamentals of Thai Cuisine !

Having just finished teaching the 2 day Thai course at Ashburton Cookery School
I thought it would be great to share some pictures of the dishes but also the fundamentals of Thai Cuisine.

The main thing for me, to create that authenticity within Thai food is the seasoning.

To achieve this you will need to throw salt and pepper out the window and think sweet, sour, salty, hot !

sweet is generally In the form of sugar or anything sweet. We used a lot of Palm sugar over the weekend course.

Sour can be lemon or lime juice, rice vinegars and tamarind

Salty is never salt directly but fish sauce, soy sauce, shrimp paste etc

The hot element is generally chillies but things like white pepper, ginger and green peppercorns can add this as well.

So therefore when you come to season or finish a thai dish just think is it sweet, sour, salty and hot. Then add those elements to create this.

Just adding this thought process to a simple stir fry will completely develop it and make it taste incredible!

Here are a few of the dishes created using this simple process.







We run a fun and inspirational 1 and 2 day course at Ashburton Cookery School

Infectious Fish Enthusiasm

So this week I was fortunate enough to work alongside Mitch Tonks of the Seahorse restaurant in Dartmouth.

He was producing the foodie shots for his new Seahorse Cook book .

I was blown away by his infectious enthusiasm for seafood. Mitch has such a passion not only for the seafood itself but how it is going to be cooked, served and even eaten by the customers. It seemed to me that he wanted the customer to endure and experience his passion within the food!

The seafood cooked up was good honest simple flavours but with top quality ingredients that sang for themselves on the plate.

Whether it was simple bowl of spaghetti con pomodoro or lobster calderetta it screamed flavour, tasted how it should and most importantly made you smile.

The dishes tasted and smelt fantastic and were presented in a way that called out to be eaten. There was almost this nostalgia that took you back with each and every mouthful.

I have never met anybody with Mitch’s passion for seafood and has definitely made me look at it in a whole new light .

Simplicity done well is the key and I shall now never loose sight of that. Let the flavours do the talking, just give them some love and affection and reep the rewards!

You can check his website and restaurant out here:

I shall wait patiently for his book to come out salivating in the meantime! 20140720-002536-1536978.jpg20140720-002538-1538299.jpg20140720-002537-1537616.jpg