Tom Kerridge cooks turbot wrapped in puff pastry with wild rice as alternative to beef Wellington for a Sunday lunch on Tom Kerridge’s Proper Pub Food.
Tom says: “This is an amazing alternative to meat; pretty much a complete meal in one.”
His ingredients includes: wild rice, onion and garlic, button mushrooms, lemons, chicken stock, spinach, dill, mozzarella cheese, sorrel, salt and pepper for seasoning.
Tom’s recipe can be found in his book Tom Kerridge’s Proper Pub Food
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