The Collection
November 25, 2020

Tuna & Sweetcorn Sloppy Joe

Enjoyed by Bill

Tuna and sweetcorn combine beautifully in this sloppy classic.

November 22, 2020

Tuna & Sweetcorn Taglierini

Enjoyed by Bill

My version of a tuna & sweetcorn standard.

November 20, 2020

Tuna & Sweetcorn Canapés

Enjoyed by Bill

Here’s a classic mixture of tuna and sweetcorn served as a handsome canapé.

November 10, 2020

Tuna & Sweetcorn Rillettes

Enjoyed by Bill

These rillettes are similar to potting tuna & sweetcorn or a making a pate of the combo. Whatever you call then, you have all the great flavours of tuna in sweetcorn in handy jar that keeps for days.

November 4, 2020

Tuna & Sweetcorn Melt

Enjoyed by Bill

Here sweetcorn is added to a basic tuna melt. Adding sweetcorn works well and makes a the melt less rich.

October 27, 2020

Tuna & Sweetcorn Sandwich

Enjoyed by Bill

This is a spin on the classic tuna sandwich. It has added sweetcorn – and all the better for it!

October 18, 2020

Seared Tuna & Sweetcorn Salsa

Enjoyed by Bill

A Mexican inspired tuna and sweetcorn recipe.

October 17, 2020

Tuna Quenelles & Sweetcorn Velouté

Enjoyed by Bill

Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.

October 15, 2020

Tuna & Sweetcorn Terrine

Enjoyed by Bill

Tuna and sweetcorn has never been more stylish – the tuna and corn are blitzed together to make a soft delicious terrine.

October 14, 2020

Tuna & Sweetcorn Yakitori

Enjoyed by Bill

Japanese style barbecued skewers of tuna and babycorn with ponzu sauce

October 1, 2020

Tuna & Sweetcorn Pizza in a Pan

Enjoyed by Bill
June 3, 2020

Marisa’s Pasta

Enjoyed by Bill

Well, hers, mine – and Norma’s too…

June 1, 2020

Mixed Salad

Enjoyed by Bill

Everyday greenery

May 31, 2020

Strawberry Fool

Enjoyed by Bill

A simple fool to knock up with strawberries and cream

November 4, 2019

Panelle (Sicilian Chickpea Fritters) with Lemon Basil Flowers

Enjoyed by Bill

A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.

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