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It’s not too late……

Failed to make reservations / order flowers / send a card for Mother’s Day? Well, there’s still time to send a card, but maybe not a reservation for that special lunch outing.

So, why not make the most of this & treat your Mum to something that you’ve cooked for her? We guarantee that she will be really impressed with this recipe – it’s got quite a few things in it, and you might not think the pasta goes, but try it & you will see!

Bream is delicious, fairly similar to sea – bass, but much more friendly to your wallet & it’s also sustainable in the UK.

Roasted gilthead bream with chorizo, and radicchio ravioli

2 gilt head bream

Glug of olive oil

1 slice of lemon

½ courgette, chopped

4 tomatoe,s cut into quarters

150g chorizo (the best you can buy), diced

300g petit pois

1ooml cream

100ml stock (veg or fish)

300g ravioli


Place the fish on a large sheet of tin foil lined with baking parchment. Rub the fish with olive oil, plenty of salt and then place slices of lemon, courgette, and cherry tomatoes on top. Close the tin foil and place in the oven for 15/20mins depending on the size of your fish.

While this is cooking, bring a pan of water to the boil.

In a second pan, fry the chorizo, blanche the peas in the water and remove with a spoon and place into the chorizo pan. Add in the stock and cream and cook on a low heat.

Next in the pan of water add the ravioli, cook until they float. Remove from the pan drizzle with olive oil and place on top of the peas to keep warm.

Remove the fish from the oven.

Place the pea and pasta mix on the dish along with a slice of fish and enjoy!