Theo Randall Recipes

• Baked sea bass with fennel and porcini mushroom
• Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes
• Pan-fried squid with borlotti beans, chilli, anchovy, parsley and chopped rocket
• Pansotti with ricotta and fennel and walnut sauce
• Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers