We’ll be closed on Monday, 5 October for the public holiday and will reopen as usual on Tuesday, 6 October.

Recipes

Name: Prawn, tomato and saffron risotto
Yield: 6 servings
Ingredients: 2 medium brown onions; 2 cloves garlic; 1 large red chilli

Serves 6

–

2 litres fish stock

100g unsalted butter

75ml olive oil500g arborio rice

sea salt and freshly ground pepper

2 good pinches saffron

100ml white wine

500g green prawns

2 tomatoes

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