Recipes by Mark Hix

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 This Japanese dressing is the perfect dressing for our premium rock oysters from Achill and Cumbrae.  

  Don’t be afraid of using scallops as a breakfast dish – they are quick, versatile and simple to prepare.

Using chocolate with game isn’t a new thing; it’s centuries old and bitter chocolate really does give a game sauce a piquant edge. 

This is the simplest, and most delicious, way to cook octopus – it essentially braises itself in the pan.

 We catch sea bass off the Dorset coast and it's on the market stall within 24 hours. In this recipe, cumin transforms the humble carrot.

This comforting dish tastes as good as it looks and is packed full of flavour from the spices. 

A must-try for any home cook.