A seasonal Parker’s tradition to mark Good Friday by celebrating seasonal local fish & seafood

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Starter

Home Smoked Morecambe Mussels

Fennel & carrot slaw, orange dressing, sourdough focaccia

(contains gluten from wheat flour in the sourdough, sulphites from vinegar in dressing, molluscs & shellfish)

Mains

Fish Fest Pie: Scottish Monkfish, Whitby Crab & East Coast Native Lobster, Roasted Shellfish Bisque & Cognac Sauce in full butter puff pastry, herbed new season Jersey Royals & spring greens

(Contains dairy, shellfish & gluten)

Pudding

70% Valrhona Dark Chocolate Melting Pudding, Madagascan Vanilla  cream

(contains dairy & gluten)

Your pie box contents

Starter

1 bag of slaw for 2 & 1 smoked mussels in oilfor 2, sourdough bread for 2 

Main

1 fish fest pie for 2, 1 bag of vegetables for, 1 bag of bisque for 2

Pudding

2 pots of pudding, 2 pots of cream

Storage

Place all food immediately in the fridge until ready to use. The pie, bisque & puddings can be frozen for up to 3 months. To use just defrost overnight in the freezer and proceed as below. The rest must be eaten within 3 days of receiving.

Instructions

Warm the oven to 220 degrees Celsius. 

Place a roasting tin to heat up on the top shelf for the pie for 10 mins 

You will need a second smaller roasting tray for chocolate puddings

A full kettle for boiling water

1 heatproof bowl to reheat the vegetables

1 saucepan to warm the bisque

Starters

For the mussels

Remove the slaw & the mussels from the fridge 30 minutes before serving to come to room temperature. Empty the contents of the slaw from plant based bag into a bowl, pour over all the dressing. Open the bag with the mussels and garnish the slaw with the mussels. Drizzle with some of the smoked mussel’s oil, don’t be shy this is the seasoning for the mussels and the more sauce all the better for dipping your crusty focaccia in. 

Dispose of the bags in normal household compost as it is fully biodegradable.

For the sourdough focaccia

Sprinkle all over lightly with cold water. Put in a 220 degree Celsius for 6 to 8 minutes. Remove and wrap in a cloth to keep warm, cut into 4 slices and serve.

Dispose of the brown paper bag in your usual household paper recycling.

Main course

For the pies

NB this pie is just part cooked to avoid overcooking the fish. To cook through,  cook fast and hot. Cover the top of the pie with some foil to avoid over browning the top, put the pie on a preheated oven tray, cook for 8 minutes until piping hot, uncover and cook for a further 2 minutes until browned all over.. Remember a deep burnished coloured pie means a crisp crust so keep it in until crisp & browned. Serve with the warmed vegetables and bisque.

Dispose of the box in your usual household cardboard recycling or compost. It is fully biodegradable.

Shellfish bisque

Empty the contents of the bag into a small saucepan gently warm through will stirring all the time to emulsify, do not overheat it will split. Serve with the pie NB The bags are made from plant starch, they are 100% biodegradable & compostable & will stick together if you put 2 in 1 bowl. They will also split if you attempt to boil them. The cream based sauce must be served just warm otherwise it will curdle. If you prefer it warmer, pour the contents in a saucepan and heat gently while whisking to avoid curdling.

Vegetables

Place the bag of vegetables in a heatproof bowl. Boil a kettle of water and allow to cool for 5 minutes then pour over the vegetables. Leave for 7 to 8 minutes and serve immediately. Open the bag carefully so as not to scald yourself and empty into a serving bowl or dish. Make sure you empty out the dressings & flavoured butter over the vegetables & toss well. Serve immediately. Please note this is a plant based bag and will split if heated above 75° Celsius. The vegetables are meant to be served with a hint of crunch and overheating will make the Lancashire new season spring cabbage & wild garlic lose its freshness

Pudding

Preheat the cooker to 180 deg Celsius for 10 minutes. Place the puddings on an oven tray and bake for 8 minutes. Take out of the oven and rest for 1 minute. Turn out gently  into a warm bowl. Garnish with vanilla cream.

Dispose of the 100% biodegradable & compostable pots (the brown & the clear one are both fully biodegradable)  in your usual household compost.