Head chef Harry Lewis’ pan-fried cod with samphire, green beans, sweet potato, nori seaweed, and Thai green sauce is a crowd favourite on the menu. It is popular as this dish has a delightful blend of ...
This sauce will last for up to 2 weeks stored ... Rub the herb mixture all over the pork tenderloin. Add the oil to a large cast-iron skillet or stainless steel pan over medium-high heat.