Inspired by the Andy Warhol book Wild Raspberries Mark Hix has collaborated with artist Nettie Wakefield to launch a collection of framed prints you can add to your kitchen wall. The prints combine seafood recipes by Mark accompanied by beautifully detailed illustrations by Nettie.
They have combined to create a series of 28 limited edition artworks, printed in London’s Jealous Print Studio. They are planning to publish them into a book next year. Signed by Mark and Nettie the limited edition prints are available to buy online from Jealousgallery.com.
Serves 2
Ingredients:
200g very fresh tuna loin or belly
1 red chilli
2 spring onions
Tbls chopped coriander
Tbls yuzu juice
Tbls lime juice
Directions:
Chop the tuna into 1 cm rough pieces.
Finely chop chilli and spring onions.
Mix together with the yuzu juice and lime juice.
Season to taste
Serve with toasted baguette or on its own.
