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Wild Garlic Risotto with Potted Shrimp and Wild Garlic Oil 


Serves: 4




Ingredients Method

For the wild garlic oil

100g wild garlic
450g light olive oil


For the Risotto

1 tbsp Olive oil
1 onion, finely diced
400g Arborio Risotto Rice
200ml white wine
1 litre chicken stock
100g broccoli
150g petits pois
1 courgette
20 wild garlic leaves


To Serve

200g pot of Stoberry Potted Shrimps
1 lemon


To prepare the oil - wash the wild garlic and place in salted boiling water for 30 seconds before plunging in to iced water (to retain vibrant green colour). Drain, pat dry and put in a blender with the oil. Pass through a fine mesh sieve and then leave to drip slow through fine muslin for a few hours or overnight.


Add the broccoli, peas, courgette, wild garlic and a splash of stock to a food processor and blitz until coarse, set aside.

To make the risotto, heat the oil in a heavy-base pan and cook the onion until soft and translucent. Add the rice and toss to coat. Pour in the white wine and keep stirring until it is fully absorbed by the rice. Then pour in a ladle of stock at a time and simmer gently.

Just before the rice is cooked, stir through the vegetable mixture and add more stock as needed. Once the rice is cooked, turn off the heat and stir through the grated Parmesan and a squeeze of lemon. Place a lid over the pan and leave for a couple of minutes to become creamy.

In the meantime heat the potted shrimps in a small saucepan on a very low heat until just melted.

To serve, divide the risotto between warm bowls, Drizzle with the wild garlic oil and the melted potted shrimps and a wedge of lemon.







Crispy ChalkStream Trout with Stoberry Potted Shrimps & Cucumber

(A new take on Heston Blumenthal's Crispy Lemon Sole with Potted Shrimps & Cucumber) 


Serves: 4




Ingredients Method
1 x 200g pot of Stoberry Potted Shrimps
4 slices of white sandwich bread 
salt and black pepper
Finely grated zest and juice of 1/2 lemon
4 Chalkstream Trout fillets, skinned
2 tbsps of Groundnut oil
5g Dill
1/2 Cucumber, peeled, de-seeded & sliced
Pea shoots

Preheat the oven to 110°C.


Cut the crusts off the bread slices and place them between two sheets of clingfilm. Using a rolling pin, roll to a thickness of 2mm. Remove the clingfilm and season the bread with a little salt and some of the lemon zest.

Place the fillets of fish on the rolled bread and trim the fish and bread to ensure that they are the same size. You will have four pieces.

Heat the oil in a frying pan over a medium-high heat, then place the fillets, bread-side down, in the pan and sauté them until golden brown (approximately 3 minutes).

Remove from the pan and place the fillets, fish-side down, on a tray lined with baking parchment. Place in the oven for approximately 8 minutes.

Put the potted shrimps in a small saucepan and warm them gently over a low heat until the butter is completely melted. Finely chop the dill and add it to the shrimps with the cucumber, lemon juice and remaining zest, and season with salt and freshly ground pepper.

Place a spoonful of the potted-shrimp mixture in the middle of each plate and put the lemon-sole fillets on top, fish-side down. Drizzle some of the remaining shrimp butter around the plates and garnish with pea shoots.




Gnocchi with Stoberry Potted Shrimps & Spinach 


Serves: 2





Ingredients Method
1 x pack of fresh Gnocchi (we like Dell'Ugo) 
2 x 55g Stoberry Potted Shrimps
100g fresh spinach
1 Lemon
Salt & Black Pepper

Heat the shrimps on a very low heat until just melted and set aside.

Boil the kettle and cook the gnocchi as per the packet instructions along with the spinach until the gnocchi begins to float.

Drain and stir through the potted shrimp and lemon juice with a good grind of black pepper and a pinch of salt.

Serve immediately.




Mary Berry's Haddock and Shrimp Feast



Serves: 4





Ingredients Method

a knob of butter
1 tbsp Sunflower oil
2 Onions, chopped
2 Celery sticks, sliced
1 Garlic clove, crushed
150g Chestnut mushrooms, thickly sliced
225g Long grain rice
200ml White wine
600ml hot vegetable stock

4 x 125g Haddock fillets
150g baby spinach leaves
1 Lemon, juiced
2 tbsps chopped dill
2 tbsps chopped parsley
100ml pouring double cream
2 x 55g Stoberry Potted Shrimps
Sea Salt and Black Pepper


You will need a deep flameproof and ovenproof casserole dish, with a lid, that is wide enough for the haddock pieces to sit side by side. Preheat the oven to 180°C/160°C fan/Gas 4.


Heat the butter and oil in the casserole dish. Add the onions and celery and fry for about 10 minutes over a medium heat. Then add the garlic and mushrooms and fry for 2 minutes. Add the rice and stir to coat it in the vegetable juices, then fry for a couple more minutes. Pour over the wine and hot stock, then season and bring to the boil. Do not stir the rice.


Transfer the dish, uncovered, to the oven and cook for about 15 minutes. Season the pieces of fish and sit them on top of the rice – do not overlap the fillets. Bake for another 8–10 minutes until the fish is just done, then transfer the fish to a warm plate.


Add the spinach to the casserole dish and place it on the hob. Cover with a lid and cook for a few minutes until the spinach has just wilted. Remove the lid and stir, then add the lemon juice, herbs and cream. Stir again and check the seasoning.

Warm the potted shrimp in a saucepan until the butter has melted. Return the haddock to the pan, spoon the shrimp over the haddock and serve piping hot.




Potted Shrimp Pikelets with Pickled Cabbage  

Serves: 4


Ingredients Method
1 x 200g pot of Stoberry Potted Shrimps
4 x pikelets or sourdough crumpets 
1/2 white cabbage
1 tsp capers
Juice of 1 lemon
Extra Virgin Olive Oil
100g chopped parsley
Sea Salt
Black Pepper

Defrost the potted shrimps and set aside.

Very thinly slice the cabbage and add to a bowl along with juice of the lemon, capers, a good grind of salt and pepper and the chopped parsley.

Toast the pikelets until golden brown. Whilst these are cooking place the potted shrimp in a saucepan on a low heat to melt.

When the pikelets are ready arrange on plates with a good spoon full of potted shrimps and pour over any excess butter. Put a heaped pile of cabbage on top and serve immediately. 




Potted Shrimp Linguine with Courgette Chilli and Lemon

Serves: 4



Ingredients Method
400g Linguine
1 x green courgette
1 x yellow courgette
1/4 lemon
1/4 tsp dried chilli flakes
2 x 55g pots Stoberry Potted Shrimps
Black Pepper

Defrost the potted shrimp and set aside.

Coarsely grate the courgette and place in a colander with ½ teaspoon fine sea salt.

Place a bowl under the colander and leave for 1 hour. Squeeze out the courgette to extract as much liquid as possible.

Put a large pan of water on to boil with plenty of salt and add the linguine - cooking to packet instructions or al dente.

Whilst the linguine is cooking, in a large pan heat together the potted shrimps, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat.

When the pasta is cooked, remove it from the water and add it to the pan to coat.

Add the raw courgette and vigorously toss everything together, adding a splash of starchy cooking water if needed. Season with salt and black pepper and serve immediately.



Cod with Potted Shrimp and Jersey Royals

Serves: 2



Ingredients Method
2 x cod loin
25g butter
For the Sauce:
2 x 55g pots of Stoberry Potted Shrimp
25g butter
1 small bunch parsley
50g sugar snap peas
100g frozen peas
100g jersey royal potatoes, cooked
100g asparagus tips
1 lemon
pea shoots

Place the butter in a pan over a medium heat.

When the butter has melted add the cod and roast in the oven for 10 minutes, turning halfway through, then season with salt and pepper.

Steam the jersey royals, asparagus and sugar snap peas for 2 to 3 minutes.

Gently warm the potted shrimps in a pan over a low heat. Add the parsley, lemon juice and peas and season with black pepper.

To serve, pile the potatoes and veg on a platter and top with the cod. Spoon over the sauce and top with pea shoots.



Asparagus with Potted Shrimp

Serves: 2



Ingredients Method
2 x bunches of Asparagus
2 x 55g pots Stoberry Potted Shrimps
squeeze of lemon
Black pepper

Defrost Stoberry Potted Shrimps and set aside.

Snap the ends of the asparagus and steam for 2-3 mins.

Whilst the asparagus is cooking, place the potted shrimps in a pan on a low heat until just melted.

Arrange the asparagus on 2 warm plates and pour over the shrimps.

Finish with a grind of black pepper and a squeeze of lemon.



Stoberry Shrimp Pasta

Serves: 4



Ingredients Method
150g-200g Farfelle Pasta
2 x 55g pots Stoberry Potted Shrimps
1 small tin Italian chopped tomatoes
1 small-medium chilli (depending on taste) finely chopped
1 tbsp greek yoghurt or creme freche

Cook the pasta in salted water for 8-10 minutes until al dente.

In a separate non-stick pan heat the potted shrimps over a low heat until melted and heated through, then add the tomatoes and chilli and cook for 5 mins.

When the pasta is cooked, drain well and add to the shrimp and tomato sauce string continuously
over a low heat for a few minutes.

Finish with a tablespoon of creme freche or yoghurt.
Serve immediately with a green salad.


Other ways to enjoy Stoberry Potted Shrimps:

  • On hot toast as a perfect canapé
  •  In a Jacket Potato as a casual supper for one

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