We’re delighted to bring you this North African-inspired recipe created exclusively for CENA by celebrity chef and TV presenter Mark Lloyd. Big on flavour and aroma, this delicious dukkah-spiced poussin dish will light up your outdoor cooking and be a firm favourite with the whole family.
This is a real crowd-pleaser of a recipe, combining sublime roasted turbot with dill, fennel, garlic and potatoes. We used two whole turbot in our CENA Cooking Series video, but you can use any flat fish if you struggle to source fresh turbot.
Follow this recipe from the first-ever CENA Cooking Series to recreate our beautiful grilled tomahawk steak open sandwich, livened up with cider and horseradish onions, a zingy green sauce and finished with peppery watercress.