Chef: Stevie Parle

Ark of Taste Product: Morecambe Bay Shrimp

Producer: Furness Fish & Game


Using a pestle and mortar, spice grinder or food processor, crush all the dressing ingredients, except for the lime and fish sauce, together until you have a thick paste. Season with salt, then squeeze in the lime juice and stir in the fish sauce. You want it to be the consistency of double cream, so add a dash of water if it’s too thick.

Wash the vegetables and slice them all (except the peas!) very finely. Place in a bowl, scatter over the brown shrimps and toss with the dressing. Have a taste and add a little extra salt or lime juice if necessary. Sprinkle with a few coriander leaves, then serve.



1/2 garlic clove

1/2 thumb ginger, peeled

4 anchovy fillets

1 stick of lemongrass, bottom 1cm removed and peeled to the soft core

1/2 red chilli, deseeded

Roots or stems of 1/2 bunch of coriander

100g hazelnuts, peeled

Juice of 3 limes, plus extra to taste

1 tsp fish sauce


2 courgettes

1/2 bunch of asparagus

2 handfuls of mange tout

2 handfuls of green beans

2 handfuls of fresh peas

90g Morecombe Bay Shrimps

Coriander leaves, to serve