Turbot fillet, pearl barley, burnt cauliflower, tomato and garam masala sauce

Ingredients

Fish & Shellfish

Oils & Vinegars

  • 1 dash of oil
  • 50ml of olive oil
  • 60ml of sherry vinegar

Store Cupboard

Cereals, Grains & Pasta

Spices & Dried Herbs

Beverages

  • 150ml of water

Dairy

  • 125g of butter

Salad & Fresh Herbs