Roy Brett's 'Season Best' are Squid and Heritage Tomatoes.
At this time of year Roy likes to make sure he has Squid on his menu. During the summer months he recommends buying it young because it is lighter and the higher water temperature means it won’t be carrying the fat it requires for insulation during the colder months of the year. This is showcased beautifully in his Squid a la Plancha dish currently on the menu at Ondine, Edinburgh. To see his recipe click here.
Roy also has a passion for Heritage Tomatoes which are the star ingredient in his Scallop Ceviche dish. Simple preparation and cooking techniques allow the quality of the produce to shine and the reds, greens and yellows of the five or six different varieties used make this a beautiful plate of food. A subtle complexity is added to the dish through a ketchup Roy makes from the Heritage Tomatoes using a Thermamix. To see his recipe click here.
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