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Japanese style grilled marinated wild Alaska sockeye salmon with fresh mint & tomato chutney

Alaska salmon are wild, sustainable and unparalleled in taste and flavour. In this delicious Japanese style recipe by top chef Phil Vickery, the natural flavours of the salmon complement the powerful, minty flavours of the chutney, and the fragrant, oriental marinade. Wonderfully simple to make, blend together the ingredients to make the marinade, pour over the salmon and leave overnight to best absorb all the delicious flavours. Grill and serve with the mint and chilli chutney for a fresh, exotic dish.

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Parmigiano Reggiano cheese, pomegranate and wild rocket salad with cumin mandarin dressing

This zesty summer salad with Parmigiano Reggiano Cheese is perfect for a light lunch and is extremely easy to prepare. Simply mix toasted cumin seeds with mandarin juice, olive oil, honey, and white wine vinegar to make the sweet citrusy dressing. Pour over crispy rocket leaves and top with chunks of original Parmigiano Reggiano cheese for a light and refreshing meal.

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Parma Ham Halloween Honey-Roasted Pumpkin Canapés

 

Perfect for a Halloween party, why not treat your friends to these delicious Parma Ham Honey-Roasted Pumpkin Canapés. Simply wrap slices of Parma Ham around honey-drenched, roasted pumpkin wedges. Sprinkle with plenty of homemade chilli pumpkin seeds for a truly bewitching dish.

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