What To Cook Over The Easter Weekend | SheerLuxe

Ingredients

• 1 whole seabass, descaled and gutted
• 1 stalk of lemongrass, roughly chopped, with tough outer stems removed
• 20g of ginger, sliced
• 1 red chilli, sliced in half lengthways
• A small handful of coriander
• 2 limes, sliced
• 2 tbsp of soy sauce
• 2 spring onions
• 1 tsp of sesame seeds
• 1 tsp of black sesame seeds
• A pinch of Maldon salt
• 8 thick slices of brioche
• 75g of unsalted butter, melted, plus extra for greasing
• 100g of fine-cut marmalade
• 300ml of double cream
• 100ml of whole milk
• 3 large eggs
• 75g of golden caster sugar
• Zest of 1 orange
• ½ tsp of ground cinnamon
• 40g of dark chocolate chips
• 2 tbsp of demerara sugar
• Oil, for greasing the tin
• 2 tbsp of pistachios
• 2 tbsp of lime juice
• 125g of icing sugar