Food Safari Water celebrates the hearty deliciousness of seafood with touch-your-heart dishes and stories from northern England, Lebanon, Portugal, and Sri Lanka.
A cheese and leek topped pie made with perfect white fish, smoked fish, salmon, and plump prawns in a rich béchamel sauce baked in the oven and brought steaming to the table is chef Nelly’s Robinson’s (Nel Restaurant) favourite dish from childhood in North Manchester, and he shares his brilliant recipe with many tips and tricks along the way. Refugee and fisherman Nigethan Sithirasegaram (Tamil Feasts), makes a classic Sri Lankan crab curry. Talented home cooks Aurora Charabati demonstrates a fish and chips variation from Lebanon using the whole garfish. The fish that launched a thousand ships – salted dried cod – is a delicious comfort food treat for chef Jose Silva (Bibo Wine Bar) – his Bacalhau à Brás recipe sees cod soaked and cooked in a rich sauce with slowly cooked onions, eggs and shoestring potatoes.
