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