Sabato White Fish & Prawn Pie Isolation using a blender to ensure

using a blender to ensure uniform dispersion

expanded to Shoreditch

These delicate ribbons of artisan egg pasta are made with 6 eggs per kilo of durum wheat flour (other brands only use 4 egg per kilo)

dedicates his time finding fresh truffles

made using wood from Kentucky

Sabato White Fish & Prawn Pie Isolation using a blender to ensureDescription A family favourite, this hearty pie is filled with succulent prawns and generous pieces of fish in a velvety bchamel sauce, delicately flavoured with preserved lemon and Pons capers. Finished with a golden, buttery pastry lid for the perfect comfort dish. Delicious on it own, or accompany with a salad or medley of vegetables on the side. To heat: Remove from bag. From frozen ~ Bake at 180C for 45 50 minutes, or until piping hot. From