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Dave Watt's food is a sum of his influences - rustic home cooking, classic French training and an interest in Japanese culture.
This collection contains some wonderful seafood recipes, with careful plating and bright, fresh ingredients. Try his Gin-cured Alaska salmon recipe - served with a cucumber and wasabi emulsion - for a summery starter, or his Halibut ceviche which beautifully contrasts the white fish with mixed shellfish and green micro cress.
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