Rick Stein festive cooking inspiration


Menus over the Christmas period tend to be very meat-centric, so we’ve put together a few ideas to add some of Rick’s seafood classics to your December celebrations. A couple of simple starters, two comforting main courses and a dessert too that we know will go down well with your guests this year.

Gravadlax – “Making your own gravlax is absolutely worthwhile. You never get quite the same intense dill flavour if you buy it. I particularly like the flavour of the white peppercorns in this cure.” Rick


Steamed scallops with soy and ginger – “This is a favourite dish of mine from a good Chinese restaurant. I regard Chinese seafood cookery as among the best in the world.”

Newlyn fish pie – “A seafood velouté with a crisp breadcrumb topping flavoured with a hint of truffle oil. I fry the fish first so that it doesn’t thin the creamy sauce in the pie as it cooks.” Rick

Jack Stein’s braised hake with beetroot and winter salad“I was asked to create a dish for Rick’s Christmas TV special, he wanted a winter salad using hake. I used a Christmas wreath as inspiration with dark green leaves and bright red beetroot, sourced from around the Camel Estuary and from Padstow Kitchen Garden. Hake is a great fish to use as it is very sustainable, the dish is a perfect light starter to accompany a hearty winter meal.” Jack

Jack Stein’s peanut butter and chocolate cheesecake – This simple cheesecake recipe is the perfect make-ahead dessert for any celebration at home. Who doesn’t love a chocolate pud…


Delivering a wide range of sustainably caught fresh fish and shellfish, straight to your door – including scallops, Cornish crab meat, Dover Sole, Rick Stein smoked salmon and mixed boxes too.