Luke is a regular face at the Demo Kitchen, bringing with him an impressive encyclopaedia-like knowledge of fish and shellfish.
Here he will be turning his attention to native shellfish with recipes showing how to make the most of them before the weather warms up and they are no longer available.
His seasonal menu will include:
- Linguini Vongole
- A picked crab salad, using both white and brown meat, dill, burnt cabbage, apple
- Scallops, nduja, monksbeard, amalfi lemon
Demos take place every Thursday and Friday from 1pm-2.30pm in the Market Hall. The Demo Kitchen is free to attend with recipes, tips, tricks and tasters to take away with you.