Growing Herbs for Scrumptious Seafood Recipes with Mitch Tonks - Episode 78

grow, cook, eat, arrange with Sarah Raven & friends

Sarah Raven

Cook, Arranging, Home, Flower Arranging, Grow, Arrangements, Kitchen, Vegetables, Flowers, Gardener, Veg Garden, Lifestyle, Gardening, Leisure, Home & Garden, Food, Cooking, Arts, Eating, Eat, Growing, Planting, Produce, Garden, Sarah Raven

4.7 • 843 Ratings

🗓️ 28 July 2022

⏱️ 24 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

There is an understated power in herbs to elevate a plain seafood dish into a truly extraordinary experience, and using as many herbs in his dishes for exactly this reason is the renowned restaurateur and writer, Mitch Tonks. Between Fish Works and Rockfish he’s demonstrated his expertise in the finest seafood, and shares an abundance of recipes for you to try with your home grown herbs. We also dive into some top tips for growing your own herbs, and tricks to excel in cooking your fish dishe...

Transcript

Click on a timestamp to play from that location

0:00.0	You can find more information, photos and advice sheets on all the plants and recipes that we talk about in this podcast by heading to the links in the show notes or on our website at sarahavin.com.
0:20.0	Welcome to GrowCut, Eat, Arrange, the podcast of me, Sarah Raven, and usually my mate Arthur Parkinson.
0:26.6	But Arthur is a self-confessed non-foody.
0:30.3	And this week, I'm going to talk about herbs.
0:34.0	So I'm skipping Arthur, and instead I'm joined by an old friend of my Mitch Tonks who is the most
0:39.4	fabulous fish chef and uses tons and tons and tons of herbs. And so I thought he'd be a great
0:46.1	person to have on the podcast and give us a sort of a different way of thinking about herbs
0:51.5	rather than just using vegetarian food but actually is an accompaniment of fish.
1:00.5	Welcome, Mitch. It's lovely to have you on the podcast and I just want to explain quickly how
1:07.4	we met. Well, I mean, I'd known you a little bit through your wonderful restaurant chain
1:12.7	called Fish Works and I asked you to come along and take us around Billingsgate Market really
1:19.3	early one morning. And I used to take groups to the flour market with me and then we would go on to
1:26.3	the veg market with Greg Wallace and then we would go on to the veg market with Greg Wallace and then we would go
1:29.0	onto the fish market with you because there were sort of in theory three people with the
1:33.0	insider view but unfortunately this was actually before he was so famous Greg Wallace
1:40.1	failed to get out of bed so you then not only not only did the fish, but also helped me out
1:45.3	massively because you took us around the veg market, which you knew because of working at
1:50.8	fishworks and running and owning fishworks. So yes, really welcome, Mitch, for that, you know,
1:56.9	thank you for then and thank you for being here today. It's a pleasure. That's a really,
2:01.6	really nice talk to you again.
2:08.1	So will you tell everybody listening a little bit about your background and how you came to fish and what you're doing now, which is how I've got back in touch with you through rockfish,
2:14.0	but we'll come on to that. So tell us, first of all, about fishworks.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Sarah Raven, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Sarah Raven and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.