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Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Crispy battered prawns wrapped in sea lettuce, skewered with spring onions, and served with a savory soy dipping sauce.
Pan-seared turbot steaks served over buttery baked potatoes and turnips, topped with homemade sea lettuce butter and tender broccoli.
Shoulder of lamb baked in a salt-dough crust with sea lettuce butter, served alongside herb-wrapped potatoes and homemade jus.