A hearty dish featuring savory ground meat and vegetables topped with a creamy layer of mashed potatoes, baked to golden perfection.

Shepherd’s Pie

A classic lobster roll featuring succulent lobster meat lightly dressed in a creamy mayo, served in a buttery toasted bun.

Lobster Roll

Crispy fish fillets wrapped in warm tortillas, topped with fresh cabbage, zesty lime, and a tangy sauce.

Fish Tacos

Indulge in our creamy Lobster Mac, featuring tender lobster meat tossed in rich cheese sauce and shell pasta for a decadent twist on a classic favorite.

Lobster Mac

A classic savory treat featuring a flaky pastry crust filled with seasoned minced pork, perfect for a hearty snack or picnic.

Pork Pie

Delicate baked haddock served on a bed of creamy spinach, topped with a sprinkle of Parmesan for a delightful seafood experience.

Baked Haddock Florentine

A creamy blend of rich cheese and perfectly cooked pasta, baked to golden perfection for a comforting classic.

Mac and Cheese

In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain excess fat.

Prepare the Filling

Add chopped onion, diced carrots, and minced garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes.

Add Vegetables

Stir in tomato paste, beef broth, Worcestershire sauce, frozen peas, salt, and black pepper. Simmer for about 10 minutes until slightly thickened.

Mix in Remaining Ingredients

While the filling simmers, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper to taste.

Mash the Potatoes

Spread the meat and vegetable filling in a baking dish. Top with the mashed potatoes, spreading evenly. If using, sprinkle shredded cheddar cheese on top.

Assemble the Pie

Preheat oven to 400°F (200°C). Bake the shepherd’s pie for 25-30 minutes, or until the top is golden brown.

Bake

Let it cool for a few minutes before serving. Enjoy your delicious shepherd’s pie!

Serve

Ground lamb or beef

Onion, chopped

Carrots, diced

Peas, frozen

Garlic, minced

Tomato paste

Beef broth

Worcestershire sauce

Salt

Black pepper

Potatoes, peeled and cubed

Butter

Milk

Cheddar cheese, shredded (optional)

In a large bowl, combine the chopped lobster meat, mayonnaise, celery, lemon juice, Dijon mustard, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Make the Lobster Salad

In a skillet over medium heat, melt the butter. Once melted, add the split hot dog buns and toast them until golden brown on both sides.

Prepare the Buns

Fill each toasted bun with the lobster mixture. Top with chopped chives for garnish.

Assemble the Lobster Rolls

Serve immediately and enjoy your delicious lobster rolls!

Lobster meat, cooked and chopped

Mayonnaise

Celery, finely chopped

Lemon juice

Dijon mustard

Hot dog buns, split

Butter, for toasting buns

Fresh chives, chopped (for garnish)

Preheat your grill or stovetop skillet over medium-high heat. In a bowl, mix the olive oil, lime juice, cumin, chili powder, and salt. Add the fish fillets and coat them well with the marinade. Let it sit for about 15 minutes.

Prepare the Fish

Once the grill or skillet is hot, place the marinated fish on it. Cook for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork. Remove from heat and let it rest for a couple of minutes.

Cook the Fish

While the fish is resting, warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds on each side until they are pliable.

Prepare the Tortillas

Flake the cooked fish into bite-sized pieces. On each tortilla, layer some shredded cabbage, fish, avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkle of chopped cilantro. Drizzle with hot sauce if desired.

Assemble the Tacos

Serve the fish tacos immediately with lime wedges on the side for extra flavor.

White fish fillets (e.g., cod or tilapia)

Olive oil

Lime juice

Cumin

Chili powder

Cabbage, shredded

Fresh cilantro, chopped

Corn tortillas

Sour cream or Greek yogurt

Avocado, sliced

Hot sauce

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until smooth. Gradually whisk in the milk, and cook until the mixture thickens, about 3-5 minutes.

Make the Cheese Sauce

Remove the pot from heat and stir in the cheddar and parmesan cheeses until melted and smooth. Season with salt, black pepper, and paprika.

Add the Cheese

Fold in the cooked macaroni and lobster meat until well combined. If the mixture is too thick, add a splash more milk to reach desired consistency.

Combine Lobster and Pasta

Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs evenly on top and bake for 20-25 minutes until golden and bubbly.

Remove from oven and let cool slightly. Garnish with chopped parsley before serving.

Garnish and Serve

Elbow macaroni

All-purpose flour

Cheddar cheese, shredded

Parmesan cheese, grated

Paprika

Breadcrumbs

Fresh parsley, chopped

In a large mixing bowl, combine the ground pork, pork fat, finely chopped onion, minced garlic, dried thyme, nutmeg, black pepper, and salt. Mix well until all ingredients are evenly incorporated.

Roll out the shortcrust pastry on a floured surface to a thickness of about 5mm. Reserve some pastry for the lid.

Prepare the Pastry

Line a pie dish with the rolled pastry, ensuring it covers the base and sides. Fill the pastry with the pork mixture and compact it gently. Roll out the reserved pastry to create a lid and place it on top of the filling.

Seal the edges of the pastry by pressing them together. Make a small hole in the center of the pie to allow steam to escape. Brush the top with the beaten egg for a golden finish.

Seal and Glaze

Preheat the oven to 180°C (350°F). Bake the pie for about 1 hour or until the pastry is golden brown and the filling is cooked through.

Bake the Pie

Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.

Cool and Serve

Ground pork

Pork fat (or lard)

Shortcrust pastry

Onion, finely chopped

Thyme, dried

Nutmeg, ground

Black pepper, ground

Egg, beaten

Water

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let cool slightly.

Prepare the Spinach Mixture

In a bowl, combine the wilted spinach, cream cheese, sour cream, and half of the grated Parmesan cheese. Mix well until smooth. Season with salt and black pepper to taste.

Mix the Filling

Preheat your oven to 375°F (190°C). Place the haddock fillets in a greased baking dish. Season the fillets with salt, black pepper, and paprika.

Prepare the Haddock

Spread the spinach mixture evenly over the haddock fillets in the baking dish. Sprinkle the remaining Parmesan cheese on top.

Assemble the Dish

Bake in the preheated oven for 20-25 minutes, or until the haddock is cooked through and flakes easily with a fork.

Remove from oven and let cool for a few minutes before serving. Enjoy your Baked Haddock Florentine!

Haddock fillets

Fresh spinach

Cream cheese

Sour cream

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until bubbly. Gradually whisk in the milk, continuing to whisk until the mixture thickens, about 3-5 minutes.

Remove the pot from heat and stir in the shredded cheddar cheese, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth.

Add Cheese and Seasoning

Add the drained macaroni to the cheese sauce and stir until well combined.

Combine Pasta and Sauce

If using breadcrumbs, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle breadcrumbs over the top, and bake for 20 minutes until golden brown.