Butterflied Trout with Beurre Noisette, Capers, Dill & Lemon
Trout cooked skin-down until it crisps, then a brown butter sauce built in the same pan. Capers, dill and lemon go in last. Mark LaBrooy’s whole dish takes half an hour.
Recipes
Venison Schnitzel with Crunchy Cabbage Slaw
Venison makes a seriously good schnitzel. Tenderised thin, pressed into panko and shallow-fried in butter and olive oil, it comes out juicy under a crust that stays crisp. Mark LaBrooy serves it with a lemony cabbage and carrot slaw.
Roasted Pumpkin and Beetroot Salad
A hearty winter salad with roasted beetroot, quinoa, chickpeas and pomegranate, finished with caramelised hasselback pumpkin and a maple-Dijon dressing.
Asian-Inspired Glass Noodle Salad
Light, fresh and full of flavour, this Asian-inspired glass noodle salad is an easy choice for lunch, dinner or sharing.
Roasted Sweet Potato Salad
Turn roasted sweet potato into a hearty, flavour-packed salad that works just as well for dinner as it does for entertaining.
Roasted Beetroot & Lentil Salad
A vibrant roasted beetroot and lentil salad with crisp cucumber, fresh herbs, pomegranate, creamy feta and crunchy walnuts, tossed in a flavourful homemade dressing.