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Donal Skehan: Net gains for summer feasts

Simple squid, a hearty risotto with mussels, and barbecued mackerel escabeche

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Chilli, Salt & Pepper Squid with Smacked Cucumber Salad. Picture: Donal Skehan

Chilli, Salt & Pepper Squid with Smacked Cucumber Salad. Picture: Donal Skehan

Riso Patate E Cozze. Picture: Donal Skehan

Riso Patate E Cozze. Picture: Donal Skehan

BBQ Mackerel Escabeche. Picture: Donal Skehan

BBQ Mackerel Escabeche. Picture: Donal Skehan

Chilli, Salt & Pepper Squid with Smacked Cucumber Salad. Picture: Donal Skehan

Chilli, Salt & Pepper Squid with Smacked Cucumber Salad. Picture: Donal Skehan

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Chilli, Salt & Pepper Squid with Smacked Cucumber Salad. Picture: Donal Skehan

Seafood is ideal for light summer eating. There’s plenty of options when it comes to a visit to the fishmonger, and it is a trip which is well worth the effort of making this time of year.

This week, I have three recipes for you that celebrate the diverse ways you can cook seafood. From reverse marinades, crispy, crunchy coatings and an interesting Italian baked rice dish that makes the most of mussels, there’s plenty here to switch up your seafood game.


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