Catch of the day

Keep spirits high and stress levels low with these simple seafood extravaganzas, destined to dazzle at breakfast and all the major festive moments

DID YOU KNOW? Fresh Express prawns come already cooked and peeled (except for the pretty tails).

Starter: Prawn, pea and avocado salad
Heat 1 tbsp butter and 2 chopped garlic cloves in a small pan. Tip in 2 x 280g bags spinneysFOOD Garden Peas then add 400g prawns to heat through. Gently stir in 1 sliced avocado and spoon onto six plates. Garnish with salmon roe and dill fronds.

Canapé: Prawn and mango lettuce cups
Top baby gem lettuce leaves with slices of baby leek, cucumber and avocado. Add a cooked prawn and dollop of mango chutney to each and sprinkle with red chilli and coriander to garnish.

Breakfast: Posh prawn toasts
Fry ½ chopped onion and 1 thinly sliced garlic clove until softened. Add 200g tomato passata and 1 tbsp spinneysFOOD Chilli Tomato Pesto, stir in 80g prawns to heat through, pile onto a slice of toast and sprinkle with sesame seeds.

DID YOU KNOW? We also stock hot-smoked salmon fillets, ideal for salads, starters and canapés.

Starter: Salmon and wasabi salad
Mix thinly sliced celery, red onion and rocket with Kewpie Wasabi Dressing. Arrange a pile in the centre of smoked salmon slices then sprinkle with sesame seeds.

Canapé: Salmon rösti
Grate 2 roasting potatoes, squeeze dry and mix with 1 beaten egg, salt and pepper. Shape into 8-10 x 5cm patties and fry until crisp. Serve topped with chive-flecked mayo, smoked salmon and edible flowers.

Breakfast: Omelette burrito
Top a toasted spinneysFOOD Wrap with an omelette, layer with smoked salmon and your favourite breakfast items (we like cherry toms, rocket and avo). Wrap and enjoy.


We visit the source of all the seafood in the spinneysFOOD range to ensure the farming is environmentally friendly, the methods are sustainable and that we can guarantee perfect quality every time.

Starter: Smoked mackerel pâté
Blitz 5 skinned fillets with 200g cream cheese and the juice of 1 lemon until smooth. Stir in 3 tbsp capers, divide among six pots and serve with toasts and cucumber ribbons.

Canapé: Smoked mackerel vol au vents
Mix 100g natural yogurt, 100ml double cream, 1 tbsp creamed horseradish and the juice of 1 lemon. Spoon into Sunbulah Vol Au Vent Cases cooked to pack instructions, top with flakes of smoked mackerel and finish with dill fronds.

Breakfast: Baked smoked mackerel
Mix 1 flaked fillet with 100g natural yogurt, 100ml double cream, 50g chopped red onion, 1 tbsp lemon juice and a handful spinneysFOOD Baby Spinach. Transfer to an ovenproof dish, make an indent in the middle, crack in an egg, cover with foil and bake at 200°C, gas mark 6 for 15-20 minutes. Sprinkle with a few chives to serve.