Ben Dearnley
Turn festive seafood into something special with flavourful embellishments. The clincher? These recipes are as simple as they are sublime. Break out the fingerbowls.
Lobster halves with lemon butter and dandelion leaf salad
Lobster halves with lemon butter and dandelion leaf salad
Lobster halves with lemon butter and dandelion leaf salad
PHOTOGRAPH BEN DEARNLEY
Greek cured ocean trout with village salad
Greek cured ocean trout with village salad
Greek cured ocean trout with village salad
PHOTOGRAPH BEN DEARNLEY
Barbecued snapper with dill and lemon
Barbecued snapper with dill and lemon
Barbecued snapper with dill and lemon
PHOTOGRAPH BEN DEARNLEY
Barbecued prawns with pico de gallo
Barbecued prawns with pico de gallo
Barbecued prawns with pico de gallo
PHOTOGRAPH BEN DEARNLEY
Freshly shucked oysters and mignonette
Freshly shucked oysters and mignonette
Freshly shucked oysters and mignonette
PHOTOGRAPH BEN DEARNLEY
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