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Pascal Aussignac serves up delightful canapés in the form of crispy smoked haddock 'doughnuts', made from a choux pastry base. The vibrant lettuce and Lee Kum Kee Chiu Chow Chilli Oil sauce is both cooling and delightfully spicy – the perfect snack for a dinner party.

 

Link to full recipe (courtesy of greatbritishchefs.com)

Crispy haddock doughnuts with lettuce and chilli oil sauce

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