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Valentine Warner turns crispy breadcrumbed plaice into an elegant canapé or starter in this simple seafood recipe. The chef uses rye crispbreads to form both the coating and the base. Topped with a creamy herb mayonnaise, a refreshing cucumber pickle and tiny brown shrimp, every mouthful has balance and flavour.


    Link to full recipe (courtesy of greatbritishchefs.com)

    Valentine Warner's crispy plaice with brown shrimp crispbread

    Cooking style
    Preparation: Moderate

      "Every single item was perfect. Super-fresh and unbelievably tasty. My guests said it’s the best they've ever eaten. The Loch Duart Salmon is out of this world - the best salmon I’ve ever had! The lobsters were ridiculously flavoursome. Big juicy tasty mussels and clams. Perfect squid. Massive tasty prawns. Big fresh scallops. We loved it all thank you!" JASON, BRIGHTON