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(serves 2)
Baked scallops with parmesan, lemon & thyme
Risotto nero, with cuttlefish & gremolata 
Merinda tomato & agretti salad





For your meal you will need:

  • A tray for baking the scallops
  • A wide saucepan or deep frying pan for the risotto

The detailed recipes for the dishes are here, but in essence: 

  • Pop the scallops on a baking tray, dot with butter & crumbs, and slip into a hot oven for 6-10 minutes, until golden and crisp, then eat
  • Warm the cuttlefish stew, then add the rice, and cook the two together until delicious, then sprinkle with gremolata
  • Dress the tomatoes & agretti with salt & oil, then eat these and the risotto
  • Decide you’re too full for dessert, then change your mind and scoff the tiramisù