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Your search for 'fish' has returned 957 recipes.

SPICY FISH AND AUBERGINE CURRY

The fish stays deliciously moist in this fragrant and soupy Malaysian curry, made by Nancy Lam. It's ready in 10 minutes

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GRILLED FISH WITH ANCHOVY AIOLI

Keith Floyd cooks a fish alternative for Christmas for when you've had enough of turkey turkey turkey...

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CRISPY FISH GOUJONS

Kids and teenagers love these crispy fish fingers which are delicious served with home-made tomato sauce or mashed potatoes and peas for a more substantial meal.

Sian Blunos | Fish and Shellfish | Main

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MARINATED SALMON WITH CUCUMBER, CORIANDER AND FENNEL SEED DRESSING

Gino D'Acampo | Fish and Shellfish | Main

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CREAMY FISH AND POTATO PIE

Antony`s tasty fish pie made with coley and prawns in a bechamel sauce and creamy potatoes makes an easy midweek supper.

Antony Worrall Thompson | Fish and Shellfish | Main

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CREAMY FISH IN A BAG

Surely one of the easiest ways to cook fish. Cooking it in the bag keeps it moist.

| Fish and Shellfish | Main

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BAKED FISH WITH RED THAI CURRY PASTE

A simple and exotic way of cooking fish that's bursting with typically Thai flavours. It is ready in 15 minutes.

Aldo Zilli | Fish and Shellfish | Starter,Main

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CRISP SKIN SEA BASS WITH SWEET CHILLI LEMON DRESSING

Kale has a wonderful affinity with fish, especially white fish like sea-bass. This is an exquisite dish - light, fresh and super-quick to make.

Antony Worrall Thompson | Fish and Shellfish | Main

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HORSERADISH-CRUSTED HADDOCK

A low fat and terrifically easy way to cook white fish by Antony Worrall Thompson. The horseradish crust works wonderfully on the delicate haddock

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FESTIVE VEG: BUTTERED PEAS

Mary Berry's buttered peas and sugar snaps is a terrific accompaniment to roast turkey, goose and even fish

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THAI GREEN FISH CURRY

Phil Vickery | Fish and Shellfish | Main

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TEMPURA BATTERED FISH WITH AUBERGINE CHIPS

Aldo Zilli | Fish and Shellfish | Main

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POACHED OYSTERS IN CHAMPAGNE, CUCUMBER LINGUINI, CAVIAR AND LEMON CREAM SAUCE

Richard Phillips | Fish and Shellfish | Starter

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OAT COATED CAJUN FRIED MACKEREL

This crispy, crunchy fish with a spicy dipping sauce is ready to eat in fifteen minutes.

Ching-He Huang | Fish and Shellfish | Main

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PANFRIED JOHN DORY WITH FRICASSEE OF WILD MUSHROOMS AND SPINACH

For a low fat, healthy meal in a flash, try this fish. A spinach and mushroom fricasse adds the wow factor.

| Fish and Shellfish | Main

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EASY BAKED BASS WITH WILD MUSHROOMS

Sea bass is in season now, and this is a no-fuss way to cook it. The fish is moist and tasty, and the mushrooms and vermouth provide a ready-made sauce.

Jean-Christophe Novelli | Fish and Shellfish | Starter,Main

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HERRING WITH MUSTARD AND LEMON BUTTER

This very simple way of cooking fish locks in all the flavour and moisture. Delicious served with spinach - try it with rosemary potatoes if you're hungry.

Aldo Zilli | Fish and Shellfish | Main

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POACHED TURBOT WITH WILD MUSHROOMS AND WILTED GREENS

| Fish and Shellfish | Starter,Main

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SALMON FISH FINGERS WITH AVOCADO AND LIME

Jill puts a modern twist on a British teatime staple with her salmon fish fingers coated in a lime scented crumb finished with a citron, coriander and avocado dip.

Jill Dupleix | Fish and Shellfish | Main

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FISH PIE

A delicious, fuss-free fish pie that's ideal for entertaining. The pastry lid makes a yummy change from mashed spuds.

Brian Turner | Fish and Shellfish | Main

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FISH PIE

This hearty fish pie is so comforting and is an economical way to serve a big group of friends.

| Fish and Shellfish | Main

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LOW GL FAST 'N' FAB FISH FINGERS WITH MASH AND PEAS

Very popular with the kids - they won't know the mash isn't potato! Try adding fresh mint to the water when boiling the peas.

Nigel Denby | Fish and Shellfish | Main

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HADDOCK WITH HORSERADISH HERB CRUST

Haddock is a particularly low fat fish and at only 197 calories per portion, this is a great but tasty low fat recipe. The crunchy horseradish herb crust gives the fish a welcome bite.

Antony Worrall Thompson | Fish and Shellfish | Main

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PAN-FRIED JOHN DORY WITH BRAISED LETTUCE AND FRESH PEAS IN A WHITE WINE CREAM SAUCE

Who said fish was bland? This elegant dish is creamy, luxurious and full of flavour. The peas and mint burst through the cream and stop it feeling heavy.

Martin Blunos | Fish and Shellfish | Main

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TOMATO AND BASIL POACHED FISH

You're going to love this delicious recipe from the Cooks kitchen. Don't forget, we have hundreds more recipes, and new ones are added every day. So, whether you are looking for an easy meal or a show-off supper, keep checking in with Recipe Search for up-to-the-minute ideas and inspiration.

Rachel Allen | Fish and Shellfish | Main

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SPICY FISH AND AUBERGINE CURRY

Nancy Lam | Fish and Shellfish | Main

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PAN SEARED SEA BREAM ON A SPICY GREEN SALAD

Marvel at how a terrific piece of fish and a few fresh ingredients can make a stunningly good meal.

Eadie Manson | Fish and Shellfish | Main

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CRISPY SALAD OF SALMON WITH HOT AND SOUR DRESSING

This simple and stylish fish recipe has an Asian feel to it. You can use this method for most fish although good quality organic salmon is our favourite.

Ben O'Donoghue | Fish and Shellfish | Main

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SEA BASS WITH ANCHOVY AND PARSLEY MAYONNAISE

Cass Titcombe, head chef at London's Canteen's quick and easy recipe for a delicious fish meal.

| Fish and Shellfish | Main

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RED GURNARD WITH TOMATOES AND OLIVES

This Mediterranean fish dish, created by Douglas Wright, excutive chef at Loch Fyne Restaurants, uses gurnard, a sustainable alternative to cod and salmon. Serve it for casual, alfresco feasts with plenty of crusty bread to catch the juices.

| Fish and Shellfish | Main

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HOW TO PREPARE PRAWNS

There's no need to be squeamish, preparing prawns is quick and easy, AWT explains...

Antony Worrall Thompson | Fish and Shellfish

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FILLETS OF DOVER SOLE, SHRIMPS AND CHICKEN JUICE

John Burton Race | Fish and Shellfish | Main

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PAN FRIED COD WITH PEA GUACAMOLE

Merrilees Parker | Fish and Shellfish | Main

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PAN ROASTED MUSTARD HALIBUT IN A MUSSEL AND BROWN SHRIMP BROTH

Brian Turner | Fish and Shellfish | Main

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HALIBUT WITH A STICKY CITRUS GLAZE AND PAK CHOI

John Burton Race | Fish and Shellfish | Main

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POACHED TUNA LOIN IN OLIVE OIL

Alan Coxon | Fish and Shellfish | Starter,Main

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LEMON-ROASTED HADDOCK WITH MINTED PEA PUREE

| Fish and Shellfish | Main

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MACKEREL WITH RHUBARB OR GOOSEBERRY SAUCE

A very traditional way to serve mackeral, a rich oily fish. The sharp gooseberries contrast beautifully with the dense flesh.

Lotte Duncan | Fish and Shellfish | Main

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SQUID MASTERCLASS

Learn how to get to grips with these slippery little fellas in our squid masterclass.

Antony Worrall Thompson | Fish and Shellfish | Main

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TURBOT PARCELS

| Fish and Shellfish | Starter,Main

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GRAVAD LAX

Making your own gravad lax is so luxurious. And easier than you think.

Antony Worrall Thompson | Fish and Shellfish | Starter,Main,Accompaniment

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SMOKED SALMON PINWHEELS

This keeps well in the fridge and is great to have at hand for when guests pop in or the munchies strike!

Antony Worrall Thompson | Fish and Shellfish | Starter,Main

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THAI SCALLOP, PRAWN AND MUSSEL SOUP

This is a light, zesty dish which should appeal to those looking for a healthy Thai feast.

Brian Turner | Fish and Shellfish | Starter,Main

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SPICY FISH AND AUBERGINE CURRY

The delicate texture and flavour of snapper works well with the heat of this fragrant curried paste, but you can use any firm white fish. If you don’t have aubergine, try marrow, sweet potato or pumpkin.

Nancy Lam

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PAN SEARED BREAM ON SPICY GREEN SALAD

Sea bream is delicious and widely available in supermarkets and fishmongers. The spicy green salad puts a sophisticated twist on a very easy recipe.

Eadie Manson | Fish and Shellfish | Main

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ORIENTAL ROAST RED MULLET

This is an incredibly easy way to cook a whole fish that looks impressive too. The foil package locks in the flavours of the chilli, ginger and coriander making for a super-tasty and super-moist fish. Plus, there’s no dish to wash up.

Aldo Zilli | Fish and Shellfish | Main

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BAKED COD WITH OLIVES AND SPRING ONIONS

A differen way of cooking white fish. Cod is great because it absorbs flavours so easily. This is a flavoursome recipe, reminscent of the Mediterranean.

Antony Worrall Thompson | Fish and Shellfish | Main

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PAN-FRIED SEA BREAM WITH CLAMS AND MINESTRONE OF SPRING VEGETABLES

Jun Tanaka | Fish and Shellfish | Starter,Main

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SEARED FILLETS OF MACKERAL WITH LEMON, ROSEMARY, BABY BEETROOT AND TURNIP HASH

Mackeral is cheap, sustainable and good for you! Lemon, rosemary and baby beetroot make perfect companions in this easy fish dish.

Andrew Nutter | Fish and Shellfish | Main

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SEABASS WITH BACON AND LEEK CARBONARA

This is a delicious recipe that you'll make again and again. It's so easy and mild seabass is just the right fish for this creamy leek and bacon sauce.

Gary Rhodes | Fish and Shellfish | Main

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SALMON WITH LENTILS, LEMON AND FENNEL

This is a gorgeous fish dish that's low-in-fat and quick to make.Ideal for a light lunch or supper, and the protein-packed lentils will fill you up - without filling you out!

Simon Rimmer | Fish and Shellfish | Main

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STUFFED RED MULLET

This is a very simple fish dish with great flavours. It makes a light summer lunch or supper. Red mullet is a good alternative to salmon or cod.

Silvena Rowe | Fish and Shellfish | Main

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BAKED COD WITH OLIVES AND ONIONS

This tasty low-carb meal, with a Mediterranean feel, is easy and quick to make. Cod is a great fish because it absorbs flavours so easily.

Antony Worrall Thompson | Fish and Shellfish | Main

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BAKED TROUT WITH LIME AND GARLIC

This is a really simple but interesting way of serving whole trout, which is a bargain in the shops. Be sure that the foil is well buttered under the tails of the fish, as the tails are prone to sticking during cooking.

Mary Berry | Fish and Shellfish | Main

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CELEBRATION NOODLES WITH SEAFOOD

Nancy Lam | Fish and Shellfish | Main

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STEAMED COD WITH COCONUT RICE

Cooking this Thai curry in a banana leaf helps to keep the fish moist and tasty. As a recipe it couldn't be easier - bung everything together and leave to steam for 20 minutes.

Ed Baines | Fish and Shellfish | Main

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ROAST SALMON WITH JUMBLED VEGETABLE COUSCOUS

Bright roasted Mediterranean vegetables are the star of this easy fish recipe which is low-fat but protein-packed.

| Fish and Shellfish | Main

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GOAN FISH CURRY

Monisha Bharadwaj | Fish and Shellfish | Main

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MALAYSIAN FISH CURRY

This wonderfully fragrant curry is popular in Malaysia, where fresh fish is a staple item in homes and restaurants.It's quick and easy and goes perfectly with plain rice.

Ken Hom | Fish and Shellfish | Main

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HALIBUT WITH THYME AND SHRIMP BUTTER

This delicious and easy fish dish works really well with favetta, a hummous-style paste made from broad beans and herbs.

Simon Rimmer | Fish and Shellfish | Main

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BAKED HALIBUT WITH CHESTNUT CRUST, WILD MUSHROOMS AND JERUSALEM ARTICHOKES

Jerusalem artichokes have a wonderful affinity with fish. This is a beautiful dish, and always a winner at parties.

Alex MacKay | Fish and Shellfish | Main

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BAG POACHED HALIBUT WITH GREEN BEAN SALAD

This is an extremely simple fish dish with very little fat and lots of flavour. Virtually any white fish can be cooked in this way.

Mike Robinson | Fish and Shellfish | Main

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LAGER-STEAMED SALMON

This gorgeous fish dish is fantastically unfussy and just the thing to cook if you are entertaining friends as it cooks really quickly. The lager may sound odd like an odd choice, but it really works. The secret is to use a really sharp, dry lager; Japanese Asahi is perfect.

| Fish and Shellfish | Main

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YUMMY FISH PIE

AWT cooked this for Malcolm Hebden who lives near a fishmongers which he passes on a regular basis. Looking through the window, he’s always tempted but would never think of buying fish as he just wouldn’t know what to do with it. He said he’d like Antony to show him how to make a fish pie to tuck into after a long, hard, tiring day.

Antony Worrall Thompson | Fish and Shellfish | Main

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SEAFOOD PHO

Merrilees Parker | Fish and Shellfish | Main

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HADDOCK FISHCAKES WITH PEAS AND MUSHROOMS

Brian Turner | Fish and Shellfish | Main

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YORKSHIRE FISHCAKES WITH BIG CHIPS AND MINTED MASHED PEAS

Nothing hits the spot like home-made fish cakes and these fat chips are just the thing to go with them. If you don't like mushy peas, serve with mayo or tomato sauce.

Brian Turner | Fish and Shellfish | Main

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SMOKED SALMON MOUSSE

Aldo Zilli | Fish and Shellfish

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ITALIAN FISH AND FENNEL CHIPS

Think of this as the Ferrari of fish and chips – posh, racy with an Italian twist.

Frank Bordoni | Fish and Shellfish | Main

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ASIAN FISH PIE

This seafood pie goes perfectly with sweet potato and fragrant Asian spices.

Maria Elia | Fish and Shellfish | Main

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SARDINES WITH BLACK PEPPER

Gino D'Acampo | Fish and Shellfish | Main

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NEW FOREST BARRAMUNDI WITH A MINT AND PEPPERCORN CRUST

You can now buy Barramundi - Australia's best selling fish - in the UK, where it is farmed in the New Forest. A white meaty fish, it is delicious served simply or with an intricate sauce, like this.

Maria Elia | Fish and Shellfish | Main

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HERRING FILLETS WITH PICKLED APPLE AND CIDER SAUCE

Top chefs rave about the humble herring, which is enjoying a well-deserved revival. Have lots of crusty bread on hand to mop up the divine apple and cider sauce.

Brian Turner | Fish and Shellfish | Main

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MACKEREL FLAKED WITH VEGETABLES AND SCRAMBLED EGG

Mackerel is a fantastically moist, flavoursome fish that makes an easy healthy meal. Its richness doesn’t suit the usual lemon and herb fish pairing, so Antony shows us a great alternative with vegetables and scrambled eggs.

Antony Worrall Thompson | Fish and Shellfish | Main

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WHOLE SEA BASS BAKED IN A SALT AND BLACK PEPPER CRUST

Baking in a salt crust can be used for most fish with a skin. The best fish to use are sea bass or bream, very simple allowing the full flavour of the fish to come through. Make sure you use extra virgin olive oil or the taste will not be the same.

Aldo Zilli | Fish and Shellfish | Main

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CRISPY SOLE FILLETS WITH WHITE BEAN CASSOLET

Ed Baines | Fish and Shellfish | Main

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SMOKED HADDOCK CHOWDER

Ed Baines | Soups | Starter,Main

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SMOKED HADDOCK WITH CHEDDAR CHEESE CRUST AND CREAMY CRAB SAUCE

Brian Turner | Fish and Shellfish | Main

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FRESH ASPARAGUS ON A TURBOT AND SCALLOP PLATTER

Brian Turner | Fish and Shellfish | Main

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POACHED TURBOT AND CLAM SAFFRON STEW WITH HOLLANDAISE

Ed Baines | Fish and Shellfish | Main

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GRILLED TUNA ON LEMONGRASS AND LOBSTER BARLEY RISOTTO

Brian Turner | Fish and Shellfish | Main

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RED MULLET IN A TOMATO AND OLIVE VINAIGRETTE

John Burton Race | Fish and Shellfish | Main

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FISH FINGER SARNIE

Jo Pratt | Fish and Shellfish | Side

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PRAWN AND PUMPKIN LAKSA

Jo Pratt | Fish and Shellfish | Main

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PRAWN KEDGEREE

Merrilees Parker | Fish and Shellfish | Main

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STUFFED SARDINES WITH PESTO BROTH

Aldo Zilli | Fish and Shellfish | Main

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GREEN PAPAYA SALAD WITH HOME SMOKED SEA BASS

Jun Tanaka | Fish and Shellfish | Main

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HOT SMOKED SALMON WITH POACHED EGG AND HOLLANDAISE

Merrilees Parker | Eggs and Dairy | Main

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MOULES À LA MARINIÈRE AND MOULES À LA CREME

Antony takes the fear factor out of cooking with mussels with these two easy French recipes.

Antony Worrall Thompson | Fish and Shellfish

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COD IN HORSERDADISH AND WASABI DRESSING

This Japanese style fish is low in fat and has a fiery kick.

Ching-He Huang | Fish and Shellfish | Main

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LEMON AND SAGE HAKE FILLETS WITH MASHED ZUCCHINI

Ben O'Donoghue | Fish and Shellfish | Main

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PAPRIKA TUNA WITH GREEN AND WHITE MASH

Antony Worrall Thompson | Fish and Shellfish | Main

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SARDINES WRAPPED IN VINE LEAVES

A fabulously simple summer starter. Cook it in the oven or on the barbecue. Serve it with a green salad for a dish that's healthy and light.

Gino D'Acampo | Fish and Shellfish | Starter

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FRIED SWORDFISH MILANESE STYLE

A swordfish version of Veal Milanese, where thin slices of veal are coated in breadcrumbs and fried and finished on the plate with loads of lemon juice. This dish is easy to make and is delicious served with spaghetti, tossed with a fresh tomato sauce.

| Fish and Shellfish | Starter,Main

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HAKE WITH CRISP GARLIC AND OLIVE OIL

Fried slices of hake, a bit of sliced garlic, some good olive oil, parsley and lemon juice will remind you how good simple dishes with reliable ingredients can be.

| Fish and Shellfish | Starter,Main

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BAKED TROUT WITH LEEK AND ENGLISH BUTTER WATERCRESS SAUCE

Lotte Duncan | Fish and Shellfish | Main

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TEA SMOKED SALMON MASTERCLASS

Smoking your own fish is easy if you follow Antony's method.

Antony Worrall Thompson | Fish and Shellfish | Main

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GHERKIN SALAD

Gherkins go with meat, fish and cheese! Make this versatile salad for picnics or serve it at a barbecue with home-made burgers, grilled meat and fish.

Eadie Manson | Salads | Main

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FLUFFY SMOKED HADDOCK POTATO PIE

A fish pie makes a great family supper as a little goes a long way. Serve with plenty of summer vegetables.

Silvana Franco | Fish and Shellfish | Main

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ROASTED FILLET OF SEA BASS WITH MEDITERRANEAN MASHED POTATO

Gino D'Acampo | Fish and Shellfish | Main

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HOISIN TROUT BURRITOS

A yummy Asian take on Mexican burritos that uses fish instead of meat.

Eadie Manson | Fish and Shellfish | Starter,Main

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SALMON WITH GINGER AND CHIVES, SERVED ON A RADISH AND FENNEL SALAD

This simple but elegant fish dish has clean, fresh flavours and textures, and almost zero fat.

Jun Tanaka | Fish and Shellfish | Main

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TROUT WITH BASIL AND TOMATO SAUCE CREAM

Trout is very good simply grilled but this simple Italian sauce elevates it to something quite special.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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HADDOCK WITH CREAMED LEEKS, RUNNER BEANS AND CHERVIL

A good use of the tender, tasty runner beans that at their best now. This is an easy fish dish that is full of flavour and no potch at all.

| Fish and Shellfish | Main

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SCALLOPS IN A GINGER BUTTER SAUCE WITH CARROT AND LEEK

Martin Blunos | Fish and Shellfish | Starter,Main

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WARM ROAST FILLET OF SALMON WITH RAGOUT OF LEEKS AND CLAMS

| Fish and Shellfish | Main

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PAN FRIED HALIBUT WITH PINK GRAPEFRUIT BUTTER SAUCE

This is a stonker of a dinner party recipe that will knock the socks off your guests. Fish and citrus is a classic pairing - pink grapefruit gives this a sweet but sharp edge and a beautiful look.

Richard Phillips | Fish and Shellfish | Main

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SEARED SALMON WITH ROASTED CHERRY TOMATOES AND HOT CHOCOLATE

Matt Tebbutt serves seared salmon with cherry tomatoes and a warming glass of hot chocolate.

Matt Tebbutt | Fish and Shellfish | Main

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SALMON AND SPINACH PIE

Fish pie is a sure winner with guests and this tasty offering is no exception with layers of fresh salmon, wilted spinach scented with nutmeg.

Rosemary Shrager | Fish and Shellfish | Main

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SMOKED SALMON WITH SCRAMBLED EGGS

Smoked salmon with scrambled eggs makes a fantastically stylish breafast or brunch, especially if it's washed down with bubbly!

Rick Stein | Fish and Shellfish | Starter

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VALENCIAN FISH STEW

Having friends round for supper? This classic fish stew, a Spanish speciality, is made for communal eating. You can use whatever fish you like best.

Simon Rimmer | Fish and Shellfish | Main

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ESCALOPES OF TUNA STEAMED WITH CRUNCHY VEGETABLES IN A WARM VINAIGRETTE

John Burton Race | Fish and Shellfish | Main

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THAI FISHCAKES SERVED WITH THAI CUCUMBER SALAD

Antony Worrall Thompson | Fish and Shellfish | Main

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PAD THAI NOODLES WITH TOFU

Pad Thai is a popular Thai dish featuring rice noodles with eggs and fish sauce. It is traditionally served with a piece of lime on a banana flower.

Antony Worrall Thompson | Fish and Shellfish | Main

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MONKFISH CURRY WITH MINI SCENTED FLAT-BREADS

Monkfish is a really meaty, firm fish which works well in curries.

Merrilees Parker | Fish and Shellfish | Main

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SPICY SQUID CAKES WITH CUCUMBER RELISH

Merrilees Parker | Fish and Shellfish | Main

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POACHED BREAM WITH ROASTED VEGETABLES

Brian Turner | Fish and Shellfish | Main

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JOHN DORY FRIED IN GREEN SPICE PASTE

A simple and modern Indian fish dish.

Atul Kochhar | Fish and Shellfish | Main

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CRAB CAKES WITH SIMPLE ASIAN SLAW

Antony Worrall Thompson | Fish and Shellfish | Main

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EXCEEDINGLY GOOD DOUBLE FISH PIE

This is a fish pie for a special occasion. Adding cheese and mustard to the mashed potato gives it a rich and interesting flavour.

Mary Berry | Fish and Shellfish | Main

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GRILLED FISH WITH ANCHOVY AIOLI

Keith Floyd | Fish and Shellfish | Main

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CREAMY SALMON WITH PURPLE SPROUTING BROCCOLI

This is the kind of fish recipe that you can cook for friends without breaking sweat. Salmon is perfect for this but you can also use cod, haddock or halibut.

Richard Phillips | Fish and Shellfish | Main

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FILLETS OF BRILL WITH STIR-FRIED SPINACH AND CORIANDER

Rick Stein | Fish and Shellfish | Main

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GRILLED LEMON SOLE WITH LEMONGRASS BUTTER

Rick Stein | Fish and Shellfish | Main

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STEAMED CRAB WITH LEMONGRASS DRESSING

Rick Stein | Fish and Shellfish | Main

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HADDOCK GOUJONS, CAJUN ONION RINGS AND PINEAPPLE SALSA

Cook up a Cajun-style feast in minutes. It's exactly the kind of meal you want for a summer gathering, barbecue or kid's party.

| Fish and Shellfish | Starter,Main

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SPICED COD ON A BED OF CHORIZO-INFUSED BEANS

This has all the taste and appearance of a restaurant dish. It's wonderfully varied - the chorizo and spices work brilliantly with the fish, and the beans and new potatoes are good low GL choices.

Antony Worrall Thompson | Fish and Shellfish | Main

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BAKED COD WITH A WENSLEYDALE AND PARSLEY CRUST

Here's a really yummy way to serve cod. The cheese and herb crust goes with just about any white fish.

Brian Turner | Fish and Shellfish | Main

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FISH PIE

Fish pie is always a crowd-pleaser. Make this gutsy version when you have lots of hungry mouths to fill.

Aldo Zilli | Fish and Shellfish | Main

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ROASTED GREY MULLET WITH FENNEL AND ORANGE SALAD

Lots of people shy away from cooking fish because they don't know what to do with it. If this sounds familiar, this foolproof recipe is for you. Mullet is a good fish to cook whole and on the bone. Easy peasy, and no technical skills required!

Frank Bordoni | Fish and Shellfish | Main

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BAKED GREY MULLET WITH TOMATO SALSA AND SAFFRON NEW POTATOES

Tom Pemberton, head chef at Hereford Road in Notting Hill, creates a summer fish dish that's perfect for sharing. It achieves similar effect to poaching without needing a large fish kettle.

| Fish and Shellfish | Main

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HERB CRUSTED SALMON ON A SPICED RED CABBAGE SALAD

Even the inexperienced cook can handle this easy-as-anything fish recipe. It's a great recipe to make for a relaxed dinner party.

Eadie Manson | Fish and Shellfish | Main

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HALIBUT WRAPPED IN HAM WITH ROASTED FENNEL AND BUTTERY MASH

Ham and halibut work brilliantly together in this posh take on fish pie. Halibut is a very dry fish, so this method of cooking it very gently in the olive oil and lemon works very well.

| Fish and Shellfish | Main

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POSH FISH PIE WITH A SPINACH TOPPING

Fish and spinach is a classic match, so why not combine the two in a fabulously creamy pie? Perfect for family meals as a little goes a long way.

Antony Worrall Thompson | Fish and Shellfish | Main

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BEER-BATTERED PLAICE WITH FAT CHIPS, PEA PUREE AND TARTARE SAUCE

Fat chips and a minty pea puree bring a modern feel to this old favourite by James Tanner. It's an easy recipe to pull off and a good choice if you are cooking for friends as, let's be honest, everyone loves fish and chips.

David Massey | Fish and Shellfish | Main

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BAKED TURBOT WITH CRAYFISH

This elegant fish dish is bang on season - crayfish and turbot are in season and very tasty. It may seem a bit excessive to use both but trust us, it really works. It's the kind of dish you'd expect from a top restaurant - how wonderful to make it yourself!

Alex MacKay | Fish and Shellfish | Main

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KERALA TURBOT

This recipe is typical of Keralan cuisine which features lots of fresh fish and coconut. Turbot is a delicate fish so you do not need to marinate it for too long - 20 minutes will be adequate.

| Fish and Shellfish | Main

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BOURRIDE

A classic Mediterranean fish stew. The galic aioli adds oomph and creaminess. Floyd adds harissa-coated croutons for extra flourish.

Keith Floyd | Fish and Shellfish | Starter

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VIETNAMESE SQUID WITH NOODLES

Merrilees Parker | Fish and Shellfish | Main

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SMOKED HADDOCK WITH SEARED SCALLOPS IN A SMOKED SALMON BUTTER

A sumptuous fish dish for only £5 per portion - divine!

Brian Turner | Fish and Shellfish | Main

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MEDITERRANEAN MONKFISH BROTH

Aldo's easy broth recipe is only £4 per portion.

Aldo Zilli | Soups | Starter,Main

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MOULES ALLA CATANIA

Love mussels and pasta? Love only £2 per portion!

Ed Baines | Rice and Pasta | Main

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DOVER SOLE FILLETS ON BUBBLE AND SQUEAK CAKE

Brian Turner | Fish and Shellfish | Main

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AEGEAN MONKFISH WITH PEA AND TOMATO CONCASSé

Ed Baines | Fish and Shellfish | Main

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CRISPY SPICED MULLET WITH KERELA SPINACH CURRY

Merrilees Parker | Fish and Shellfish | Main

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SPICED COCKLE AND NOODLE BROTH

Jo Pratt | Fish and Shellfish | Starter

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FILLET OF SEA BASS AND SEARED SCALLOPS IN A WARM OLIVE OIL, BALSAMIC VINEGAR AND SPRING ONION DRESSING ON A ROCKET AND HENS EGG SALAD

Brian Turner | Fish and Shellfish | Main

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COD WITH A CHEDDAR GLAZE

John Burton Race | Fish and Shellfish | Main

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CRISPY SKINNED TROUT WITH PEPPERCORN SAUCE & ROASTED BROCCOLI

Merrilees Parker | Fish and Shellfish | Main

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TOM YUM GOONG

Antony Worrall Thompson | Fish and Shellfish | Starter

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FISH PIE

John Burton Race | Fish and Shellfish | Main

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LOBSTER THERMIDOR

Antony Worrall Thompson | Fish and Shellfish | Main

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STIR FRIED PRAWNS WITH CHILLI & CORIANDER & OKRA

Aldo Zilli | Fish and Shellfish | Main

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SMOKED HADDOCK, PRAWN AND SWEETCORN CHOWDER

Antony Worrall Thompson | Fish and Shellfish | Starter

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CELEBRATORY FISH PIE

Antony Worrall Thompson | Fish and Shellfish | Main

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WARM SALMON SALAD

A lovely salad that looks as good as it tastes. Bright in colour, low in calories and high on taste, it makes a sophisticated lunch or dinner.

Richard Phillips | Fish and Shellfish | Main

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TUNA STEAK WITH CREAMY OLIVE SAUCE

Tuna steaks are healthy and quick to cook - you can have this meal on your table in under 30 minutes. Do use new potatoes which are at their best during spring.

Richard Phillips | Fish and Shellfish | Main

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MINTED SALMON FINGERS WITH SQUISHY PEAS

Seared salmon tossed in fresh mint vinaigrette and served on a bed of squishy peas.

Jill Dupleix | Fish and Shellfish

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GRILLED SARDINES WITH OLIVES AND POTATOES

Richard Phillips | Fish and Shellfish | Starter,Main

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TERIYAKI SALMON WITH COURGETTE FRITES

You can make this recipe in ten minutes flat and it's one you'll use again and again. Home-made teriyaki is a doddle and gives a gorgeously sweet and sticky glaze to pan-fried salmon. If you've not tried courgette chips before, you're in for a treat!

Antony Worrall Thompson | Fish and Shellfish | Main

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BEER BATTERED FISH AND CHIPS

Brian Turner | Fish and Shellfish | Main

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FLOUNDER SOLE WITH GINGER, SPRING ONIONS AND CARAMELISED PARSNIPS

Andrew Nutter | Fish and Shellfish | Main

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BAKED COD PORTUGUESE

Rick Stein | Fish and Shellfish | Main

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CHARGRILLED PRAWNS WITH A SIMPLE THAI DIPPING SAUCE

Rick Stein | Fish and Shellfish | Main

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CRAB, SAFFRON AND LEEK QUICHE

This elegant quiche is a sure-fire winner for your next dinner party.

Rick Stein | Fish and Shellfish | Main

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ESCALOPES OF SALMON WITH A SORREL SAUCE

Rick Stein | Fish and Shellfish | Main

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ESCALOPES OF SALMON WITH CHAMPAGNE AND CHIVE SAUCE

Rick Stein | Fish and Shellfish | Main

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FILLET OF TURBOT WITH CLAMS, COCKLES AND CHARDONNAY

Rick Stein | Fish and Shellfish | Main

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FILLETS OF JOHN DORY WITH CUCUMBER AND NOILLY PRAT

Rick Stein | Fish and Shellfish | Main

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LOBSTER A L'AMORICAINE

Rick Stein | Fish and Shellfish | Main

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PLAICE WITH LEEKS, MINT AND BEAJOLAIS

Rick Stein | Fish and Shellfish | Main

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SALMON EN CROUTE WITH CURRANTS AND GINGER

Rick Stein | Fish and Shellfish | Main

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SALMON STEAKS WITH MUSCADET, WATERCRESS AND DILL POTATOES

Rick Stein | Fish and Shellfish | Main

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SOLE VERONIQUE

Rick Stein | Fish and Shellfish | Main

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SPINY LOBSTER WITH VANILLA SAUCE

Rick Stein | Fish and Shellfish | Main

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CLASSIC FISH STOCK

Rick Stein | Sauces and Dressings | Accompaniment

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STEAMED WHOLE SEA BASS

Looking for a low-fat, healthy supper? Try this Oriental steamed fish. It's full of flavour and packed with health-giving oils.

Ching-He Huang | Fish and Shellfish | Main

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COCONUT HALIBUT WITH PISTACHIOS

This Thai-inspired topping is very simple but fantastic with fish. The combination of coconut, ginger, chilli and coriander is lively and delicious.

Antony Worrall Thompson | Fish and Shellfish | Main

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CALAMARI RINGS WITH ROCKET SALAD

Squid tastes best when cooked without too much pomp and ceremony. This simple method allows you to enjoy it at its best.

Richard Phillips | Fish and Shellfish | Main

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SWEET AND SOUR INDIAN FISH

This is a simple dish with amazing flavours. Invite friends over and serve with fragrant rice and Indian beer for a chilled-out supper.

Merrilees Parker | Fish and Shellfish | Main

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FRESH COD BRANDADE

Jean-Christophe Novelli | Fish and Shellfish | Main

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TAMARIND FISH CURRY

A new idea for using salmon that's great for a midweek meal or relaxed dinner party. It's ready in 15 minutes.

Jill Dupleix | Fish and Shellfish | Main

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ITALIAN-STYLE PLAICE

Plaice has just come into season, hurrah. We love breaded plaice, and this is a lovely summery way to cook it that's full of flavour and colour.

Gino D'Acampo | Fish and Shellfish | Main

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STEAMED SALMON WITH BLACK BEAN SAUCE

This aromatic fish dish is low-fat, easy to prepare and full of fresh Asian flavours.

Ken Hom | Fish and Shellfish | Main

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ROASTED SALMON WITH COUSCOUS

This is a doddle to make - everything goes into the oven and the couscous is ready in minutes. And it's perfect way to use all those Mediterranean vegetables that are now in season.

| Fish and Shellfish | Main

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SALMON AND SMOKED HADDOCK FISH CAKES

Proper fishcakes are a real treat, especially these which use salmon and smoked haddock. Serve with a green salad for a summery lunch.

David Massey | Fish and Shellfish | Starter,Main

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MIXED GRILLED SEAFOOD

This classic French recipe stands or falls with the quality of its ingredients so buy the freshest fish and seafood possible. Deliciously simple, typically French.

| Fish and Shellfish | Starter,Main

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BRILL WITH BROAD BEANS AND TOMATO HERB DRESSING

A light, summery fish dish that's low in fat and high on flavour.

Anton Edelmann | Fish and Shellfish | Main

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COD CALDEIRADA

Aldo Zilli's version of a classic Portuguese dish with delicious cod and succulent prawns. The original calls for salt cod so if you can get hold of some, even better.

Aldo Zilli | Fish and Shellfish | Main

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SWEET CHILLI ROAST SALMON WITH GINGERED RICE NOODLE SALAD

Expect plain sailing from this easy salmon dish which is full of strong, fresh flavours like orange, coriander and chilli.

Silvana Franco | Fish and Shellfish | Main

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SKATE WITH BLACK BUTTER AND CAPERS

This classic French recipe pairs skate with its old friend black butter. Easy to pull off and very hard to beat.

Antony Worrall Thompson | Fish and Shellfish | Main

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PAN FRIED SEABASS WITH PEAS, POTATOES AND HERB CRèME FRAICHE

Seabass with a fresh crème fraiche with dill, tarragon and chives – a match made in heaven!

Jun Tanaka | Fish and Shellfish | Starter,Main

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LATVIAN POTATO SALAD WITH HERRINGS

Martin Blunos | Fish and Shellfish | Main

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STIR-FRIED SCALLOPS WITH VODKA AND MIXED VEGETABLES

Nancy Lam | Fish and Shellfish | Starter,Main

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FRIED WHITE BAIT WITH SPICY TOMATO SAUCE

These small, crispy fish are good eaten piping hot with lots of rich, spicy tomato sauce. Tear bread into hunks and offer it around for dipping in the sauce.

Clodagh McKenna | Fish and Shellfish | Side

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WHITING WITH A GARLIC CRUST AND DILL MAYONNAISE

Douglas Wright, excutive chef at Loch Fyne Restaurants, uses locally caught whiting from sustainable sources to create this very elegant fish dish.

| Fish and Shellfish | Main

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SEAFOOD TAGLIATELLE

Jean-Christophe Novelli | Fish and Shellfish | Main

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SIMPLE TAMARIND FISH CURRY

Jill Dupleix | Fish and Shellfish | Main

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THAI SQUID RED CURRY

Ching-He Huang | Fish and Shellfish | Starter,Main

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MAACHER JHOL – LIGHT BENGALI FISH STEW

| Fish and Shellfish | Main

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FILLET OF HALIBUT ON A FRICASSE OF FRESH PEAS AND BEANS

This makes a splendid lunch that's full of light, fresh flavours and colour. If you don't like halibut, it also works well with cod.

Martin Blunos | Fish and Shellfish | Main

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HALIBUT POACHED IN MILK AND ALMONDS

This is a lovely dish for a special occasion. The fish is melt-in-the-mouth moist. Try serving it with buttered spinach. Cod and haddock may be cooked this way.

Ed Baines | Fish and Shellfish | Main

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RED MULLET WITH FENNEL, CITRUS AND TOMATOES

| Fish and Shellfish | Main

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SEA BREAM WITH FAVE BEAN PUREE FENNEL AND CHILLI OIL

David Massey | Fish and Shellfish | Main

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SALAD OF SCALLOPS AND SMOKED BACON

Bacon is a very popular accompaniment to scallops, with its smokiness going well with the shellfish’s sweet flavour.

John Burton Race | Fish and Shellfish | Main,Side

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PASTA WITH LOBSTER AND CHERRY TOMATOES

Gino D'Acampo | Fish and Shellfish | Main

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SEARED SCALLOPS WITH MUSSEL MUSTARD COMPOTE

Brian Turner | Fish and Shellfish | Main

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SPICY HADDOCK WITH SWEET POTATO AND MUSHROOMS

Brian Turner | Fish and Shellfish | Main

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MEDITERRANEAN OCTOPUS STEW

Brian Turner | Fish and Shellfish | Main

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SEARED TUNA WITH WASABI AND SOY SAUCE

Aldo Zilli | Fish and Shellfish | Main

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AVOCADO GAZPACHO

Jean-Christophe Novelli | Soups | Starter

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OCTOPUS CARPACCIO WITH FRAGRANT SICILIAN DRESSING AND RAW VEG

Ed Baines | Fish and Shellfish | Main

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SMOKED HADDOCK FISHCAKE WITH TOMATO AND OLIVE SALSA

Gino D'Acampo | Fish and Shellfish | Main

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DEVIL’S SCALLOPS

Aldo Zilli | Fish and Shellfish | Starter,Main

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SMOKED HADDOCK AND BACON SCRAMBLE

Aldo Zilli | Eggs and Dairy | Starter,Main

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KUWRANGA TUNA CAKES

Ed Baines | Fish and Shellfish | Main

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CAJUN SPICED MACKEREL WITH GOOSEBERRY AND GINGER COMPOTE

John Burton Race | Fish and Shellfish | Main

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JAPANESE WILD SALMON IN TERIYAKI

John Burton Race | Fish and Shellfish | Main

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SUMMER SALMON

Gino D'Acampo | Fish and Shellfish | Main

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PAN FRIED TURBOT WITH A BROWN SHRIMP AND MUSSEL STEW

Brian Turner | Fish and Shellfish | Main

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CAJUN BLACKENED FISH WITH DIRTY RICE

Antony Worrall Thompson | Fish and Shellfish | Main

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PAN-FRIED FILLET OF SEA TROUT, CAPER, PARSLEY AND LEMON BUTTER WITH CREAMED MUSHROOMS

Richard Phillips | Fish and Shellfish | Main

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SPICY SARDINE WITH MINT AND BASIL PESTO

Gino D'Acampo | Fish and Shellfish | Starter,Main

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SEARED TUNA STEAK WITH COURGETTES AND CAPERS

Gino D'Acampo | Fish and Shellfish | Main

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CREAMY SCALLOPS WITH MATCHSTICK LEEKS AND CRISPY PANCETTA

Gino D'Acampo | Fish and Shellfish | Main

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CRAYFISH TAGLIOLINI WITH ROCKET AND CHERRY TOMATOES

Gino D'Acampo | Fish and Shellfish | Main

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SMOKED HADDOCK SOUP WITH LEEKS AND A POACHED EGG

Paul Merrett | Fish and Shellfish | Main

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SCALLOP AND AVOCADO TORTILLA STACKS

Jo Pratt | Fish and Shellfish | Starter,Main

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PIZZA FLORENTINE

Aldo Zilli | Fish and Shellfish | Main

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SCALLOP & MUSSEL GOAN CURRY

Merrilees Parker | Fish and Shellfish | Main

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CURRIED CHILLI VEGETABLE CRISPS

Martin Blunos | Vegetarian | Accompaniment

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SPICY MARINIERE STYLE CLAMS WITH LINGUINI

Martin Blunos | Fish and Shellfish | Main

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MONKFISH WITH CHORIZO & CAULIFLOWER PUREE

Aldo Zilli | Fish and Shellfish | Main

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SEPPIOLINE IN UMIDO - STEWED CUTTLEFISH

Gennaro Contaldo | Fish and Shellfish | Main

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PAN FRIED SKATE WING WITH WILTED RED CHARD LEMON, CAPER AND PARSLEY BROWN BUTTER

Richard Phillips | Fish and Shellfish

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PAN FRIED SEABASS WITH CREAM POLENTA AND PARMESAN

| Fish and Shellfish

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SMOKED SALMON SCOTCH EGGS

Jean-Christophe Novelli | Fish and Shellfish

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HOT SMOKED SALMON TAGLIATELLE WITH PARMESAN CREAM

Merrilees Parker | Rice and Pasta

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FUSION SALMON

Easy Eastern salmon with an abundance of interesting flavours.

Ed Baines | Fish and Shellfish | Main

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PRAWN SPREAD

So fast, so easy and so tasty. A great way to use prawns.

Gino D'Acampo | Fish and Shellfish | Starter,Side,Accompaniment

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PEA AND TUNA TAGLIATELLE

This is one of the simplest of pasta dishes which you can throw from everyday ingredients like tinned tuna and frozen peas. What's more, it's ready in ten minutes.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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PEAS WITH BABY ONIONS AND GEM LETTUCE

Liven up roasts, grills or poached fish with this bright and breezy side dish.

Richard Phillips | Side Dishes | Side,Accompaniment

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QUICK PESTO SALMON

If you like salmon but are bored with the usual ways of cooking it, try this. Whether you use salmon or cod (and both are equally delicious) it will work every time.

Ben O'Donoghue | Fish and Shellfish | Main

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OYSTERS WITH BEURRE BLANC AND SPINACH

Rick Stein | Fish and Shellfish | Main

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VALENCIAN FISH STEW

Simon Rimmer | Fish and Shellfish | Main

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BARBECUE PRAWNS

| Fish and Shellfish | Starter,Main

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GRILLED FRESH SARDINES WITH GARLIC BUTTER

Brian Turner | Fish and Shellfish | Starter,Main

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SMOKED MUSSEL GRATIN

This takes a few everyday ingredients and transforms them into a quick, comforting supper.

Merrilees Parker | Fish and Shellfish | Main

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MEXICAN BAKED FISH WITH AVOCADO AND LIME SALAD

If you like pickled jalapeno chillies - and you're mad if you don't - then you'll love this fish, baked Veracruz style, under a rich sauce of onion, garlic, tomato, capers, olives and fiery jalapenos.

Jill Dupleix | Fish and Shellfish | Main

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ROAST PLAICE IN BACON

This recipe for plaice - in season from summer to late autumn - makes a fabulously easy and very tasty lunch or supper. Cooking it with smoked bacon is a masterstroke!

Brian Turner | Fish and Shellfish | Main

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WATERCRESS SALSA VERDE

Eat this peppery, punchy bright-green sauce with fish, steak and cold meats. For a trashy treat, smother it on cheese on toast!

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POTATOES DAUPHINOISE

British potatoes have a fantastic flavour at this time of year. Sliced, creamy potatoes make a brilliant accompaniment to roast or fish.

Antony Worrall Thompson | Vegetarian | Accompaniment

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QUICK CREAM CHEESE PASTA

A triumph of ingenuity over effort, this pasta can be knocked together in minutes - and noone need ever know!

Jean-Christophe Novelli | Rice and Pasta | Starter,Main

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PARMESAN AND CORNFLAKE BASKET

Aldo show you a versatile way to use up your cornflakes with the help of some parmesan. Serve it as a starter.

Aldo Zilli | Eggs and Dairy | Main

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SPIEDINOS OF SCALLOPS, MONKFISH AND PANCETTA

Ed Baines | Fish and Shellfish | Starter,Main

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ROAST PLAICE IN BACON

A delicious dish made from a few simple ingredients - a Brian Turner special. You will make it again and again.

Brian Turner | Fish and Shellfish | Main

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CHILLI CRAB

| Fish and Shellfish | Starter,Main

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SQUID INK LINGUINE, SCALLOPS AND SALMON

| Fish and Shellfish | Starter,Main

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HADDOCK AND ROCKET BAKE

| Fish and Shellfish | Main

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LEMON-ROASTED HADDOCK WITH MINTED PEA PUREE

Silvana Franco | Fish and Shellfish | Main

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CLAMS IN RICH TOMATO SAUCE

| Fish and Shellfish | Starter,Main

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OYSTERS WRAPPED IN BACON

Ed Baines | Fish and Shellfish | Starter

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CAPITONE DI CAPODANNO - SLICED FRIED EEL SERVED WITH ITALIAN SALAD

In Italy, eel symbolises good luck and eaten at Christmas.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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GRAVAD LAX OPEN SANDWICH

Mike Robinson | Fish and Shellfish | Starter,Main

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COD PARMEGGIANA WITH PAN-FRIED SPINACH

Antony Worrall Thompson | Fish and Shellfish | Main

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MUSSEL PASTA WITH CRISPY BREADCRUMBS

Merrilees Parker | Fish and Shellfish

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SALMON MOUSSES

Sarah Beeny updates her Grandma's favourite salmon mousse for a light meal after the indulgence of Christmas Day.

| Fish and Shellfish | Starter

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ROAST MONKFISH WITH SALSA VERDE AND SWEET AND SOUR PEPPERS

The sweet and sour peppers are a real taste of Italy – the dish is also known as Agrodolce di Peperoni, and it makes a great starter on its own. Salsa verde is akin to a thick vinaigrette and is great with fish.

Brian Turner | Fish and Shellfish | Main

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FISH AND CHIPS WITH MUSHY PEAS

Antony Worrall Thompson | Fish and Shellfish | Main

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BOUILLABAISSE

Antony Worrall Thompson | Fish and Shellfish | Starter,Main

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PAN FRIED SQUID AND GREEN PAPAYA SALAD AND THAI DRESSING

Maria Elia | Fish and Shellfish | Main

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PRAWN TEMPURA

Antony Worrall Thompson | Fish and Shellfish | Starter,Main,Side,Accompaniment

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WILD SALMON WITH KING PRAWN AND SAMPHIRE MOUSSE

Richard Phillips | Fish and Shellfish | Main

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MUSSEL AND SQUID CURRY WITH THAI BASIL, COCONUT AND STICKY RICE

Merrilees Parker | Fish and Shellfish | Starter,Main

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SALMON AND COD FISHCAKES

Antony Worrall Thompson | Fish and Shellfish | Main

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NASI GORENG

Antony Worrall Thompson | Fish and Shellfish | Main

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LITTLE SPRING ROLLS WITH CHILLI DIPPING SAUCE

Antony Worrall Thompson | Meat | Starter

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PRAWN GREEN CURRY WITH MINCED PORK IN A LETTUCE CUP

Merrilees Parker | Fish and Shellfish | Main

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COQUILLES ST. JACQUES

Antony Worrall Thompson | Fish and Shellfish | Main

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GRILLED CHICKEN SKEWERS WITH ASIAN PESTO

Merrilees Parker | Poultry | Starter

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THAI GREEN CURRY SOUP WITH TURKEY WONTONS

Merrilees Parker | Soups | Starter,Main

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SARDINE A BECCAFICO - FILLED BAKED SARDINES

Gennaro Contaldo | Fish and Shellfish | Main

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CRISPY COD BITES SERVED WITH LENTILS

These bite-size fish treats make a satisfying supper, and are great for kids. You can replace the cod with any white fish. Any leftover lentils can be eaten cold.

Ed Baines

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POACHED SALMON, BABY LEEK AND BLUE CHEESE QUICHE

Make an easy quiche by using shop-bought pastry. This quiche works well hot as a main meal, served with a side salad.

Jean-Christophe Novelli | Fish and Shellfish | Main

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SALAD NICOISE

So much more than a mere salad! A colourful triumph of seasonal ingredients and store-cupboard staples, the salad Nicoise is magnifique.

Gino D'Acampo | Salads | Starter,Main

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BALSAMIC GLAZED TUNA WITH PARSLEY AND WALNUT SALSA AND RADISH SALAD

Antony Worrall Thompson | Fish and Shellfish | Main

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HERRING FILLETS WITH PICKLED APPLE AND CIDER SAUCE

Brian Turner | Fish and Shellfish | Main

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LEMON SOLE FILLETS WITH HERB AND BREADCRUMB CRUST AND CANELLINI BEANS

Ed Baines | Fish and Shellfish | Main

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SMOKED SALMON AND CUCUMBER TERRINE

Mary Berry | Fish and Shellfish | Main

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FANCY FISH AND CHIPS

Antony Worrall Thompson | Fish and Shellfish | Main

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FISH PIE

Aldo Zilli | Fish and Shellfish | Main

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SOY-GLAZED TUNA WITH ASIAN CRUNCH SALAD

Antony Worrall Thompson | Fish and Shellfish | Main

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ESCABECHE OF SARDINES

Rick Stein | Fish and Shellfish | Main

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GREEN MONKFISH AND PRAWN CURRY

Rick Stein | Fish and Shellfish | Main

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POACHED WHOLE SEA BASS

Rick Stein | Fish and Shellfish | Main

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RAGOUT OF TURBOT AND SCALLOPS WITH WHITE WINE, BUTTER AND BASIL

Rick Stein | Fish and Shellfish | Main

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TURMERIC FISH WITH MASAL DHAL

Rick Stein | Fish and Shellfish | Main

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SHORE-CRAB BISQUE

Rick Stein | Fish and Shellfish | Main

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SEAFOOD LAKSA

Antony Worrall Thompson | Rice and Pasta | Main

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WARM SALAD OF FISH AND CHIPS

Paul Rankin | Salads | Main

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FISH SOUP WITH CROUTONS

Rick Stein | Soups | Main

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CRAB AND PINK GRAPEFRUIT SALAD

This salad has all the Thai hallmarks - super-fresh ingredients, bags of texture and crunch with that hot, sweet, sour bite.

Maria Elia | Fish and Shellfish | Starter,Main,Side

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POACHED FILLET OF SMOKED HADDOCK WITH POACHED EGG AND MUSTARD BUBBLE AND SQUEAK

This funky dish takes classic ingredients like smoked haddock and poached eggs and brings them bang up to date. The mustard bubble and squeak is worthy of a medal!

Richard Phillips | Fish and Shellfish | Main

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MARINATED SARDINES WITH CHICKPEAS AND BACON

This delicious, simple and hearty dish has Spanish origins: the Sherry vinegar comes from Spanish cookery, and the concept of combining chickpeas/beans with marinated fish is Spanish too. Serve with plenty of crusty bread.

Simon Rimmer | Fish and Shellfish | Starter,Main

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CRAB AND SMOKED SALMON WRAPS

These wraps make a quick and easy cold first course, and they can be prepared ahead. They’re ideal for a large dinner party, and look very pretty too.

| Fish and Shellfish | Starter,Main,Side

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RED MULLET ON PEA PUREE WITH BEETROOT CRISPS

This is a great spring to summer dish that uses delicious, new season peas and red mullet. It looks colourful and summery.

| Fish and Shellfish | Main

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BAKED COD LOIN AND SEAWATER CRUST WITH ROSEMARY, LIME AND GARLIC

Smart stuffed cod is a surefire route to a style-packed supper or lunch.

Alan Coxon | Fish and Shellfish | Main

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SPICY MOROCCAN SALMON

Fiery spices make all the difference to sometimes bland salmon in this fantastically easy and impressive dish.

Andrew Nutter | Fish and Shellfish | Starter,Main

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CHILLI BEEF FRIED RICE

Beef, chilli, ginger and spices work brilliantly together in this easy meal for family and friends.

Ching-He Huang | Meat | Main

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SOLE VALESCA

This is the perfect time of year to enjoy Dover sole, along with peas and new potatoes which are now in season. This recipe requires some effort, but the results are worth it.

Ed Baines | Fish and Shellfish | Main

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THAI CRAB RISOTTO

This summery take on an Italian favourite is given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge.

James Martin | Fish and Shellfish | Starter,Main

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15-MINUTE PARTY PATE

You can make this easy fish pate from a few basic ingredients and a lot of ingenuity. Serve it in pretty white ramekins for a stylish feel.

Merrilees Parker | Fish and Shellfish | Starter,Side

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FILLET OF TROUT WITH CREAMED MINTED SUMMER VEGETABLES

This easy fish dish is ready in 30 minutes and includes everything we love about July - trout, broad beans and peas, plus lush, ruby-red tomatoes.

| Fish and Shellfish | Main

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PANCETTA-WRAPPED SCALLOPS WITH SAFFRON AND LEMON RISOTTO

A great weekend or dinner party dish. Creamy lemon risotto is a perfect bed for tasty bacon-wrapped scallops. The scallops can be made ahead and chilled until you need them.

Michel Lemoine | Fish and Shellfish | Main

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ST DAVID'S COCKLE CHOWDER

Austrian-born Georg Fuchs, executive chef at The St David’s Hotel & Spa in Cardiff Bay, shares his signature seafood dish.

| Fish and Shellfish | Starter,Main

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SEARED TUNA WITH SZECHUAN PEPPER CRUST

Gorgeous, healthy and stylish - make this when you want to impress, but don't want to bust a gut in the process!

Richard Phillips | Fish and Shellfish | Main

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THAI GREEN MONKFISH CURRY

Tender meaty chunks of monkfish poached in creamy curry stock. This is delicious and idiot-proof - all you need are a few fresh ingredients, half an hour and a couple of hungry mouths to feed.

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON HASH WITH SMOKED SALMON, SOURED CREAM AND CRISPY BACON

This combination works really well - the richness of the fish, the freshness of the herbs and the smokiness of the bacon and the smoked salmon. Not to mention the red chilli kick!

Antony Worrall Thompson | Fish and Shellfish | Main

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POACHED SALMON AND TAHINI SAUCE WITH CRUNCHY SALAD

Tahini, a Middle Eastern paste made from crushed sesame seeds, adds a lovely nutty taste to this easy pan-fried salmon dish. It goes well with the bulghar wheat salad, which is full of fresh flavours and texture.

Antony Worrall Thompson | Fish and Shellfish | Starter,Main

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MONKFISH AND TAPIOCA BALLS

These bite-sized balls are a really clever, fresh way to serve monkfish and make great canapes. If you're making these for a party or wedding, you can make the monkfish balls in advance, and freeze them if you like.

Martin Blunos | Fish and Shellfish | Accompaniment

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MONKFISH STIFADO

Maria Elia | Fish and Shellfish | Main

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PARMESAN-CRUSTED COD AND BRAISED POTATOES WITH PEAS

If you're having friends over for a lazy weekend lunch, try this trendy recipe from Aussie chef Bill Grainger. Parmesan cheese adds a crunchy coating to cod, which is served with a gorgeous warm potato salad.

| Fish and Shellfish | Main

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TUNA AND SALMON KEBABS WITH SWEET POTATO SALAD

This is beautiful and healthy recipe will change the way you think about kebabs! Start it the day ahead so the fish and vegetables can really lounge in the marinade.

| Fish and Shellfish | Main

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STEAMED LARGE SCALLOPS WITH YELLOW CURRY BROTH AND RED RICE

This is a gorgeous mixture of Indian and Thai cuisines with a subtle blend of spices. You could pan fry the scallops but you wouldn’t get the same fresh, subtle taste that you get when steaming.

Paul Bloxham | Fish and Shellfish | Main

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SALMON IN A LIGHT, FRAGRANT BROTH

Salmon doesn’t need rich cream sauces; just a light, fragrant Thai-inspired broth with the tang of lime juice. Serve with a small bowl of rice per person, or just add some cooked rice vermicelli noodles under the salmon.

Jill Dupleix | Fish and Shellfish | Main

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CRAYFISH BISQUE

Mike Robinson | Fish and Shellfish | Starter,Main

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GREEN THAI PRAWN CURRY

Simon Rimmer | Fish and Shellfish | Main

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FRIED BEEF WITH GREEN PAPAYA SALAD

This recipe is of Vietnamese origin and perfectly typifies the freshness of the Far East.

David Massey | Meat | Main

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KEDGEREE

In Victorian days, when breakfast was a grand affair, this rice and fish dish took pride of place. Nowadays, it makes a great buffet dish and can be eaten for lunch or supper.

| Rice and Pasta | Starter,Main

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FRESH SARDINES STUFFED WITH RICOTTA AND HERBS

This easy, elegant dish typifies Sardinian cuisine which is famed for its use of seasonal ingredients, especially fish and seafood from its own rugged coastline. It's really economical too, and makes a great dinner-party starter.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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SPICY PRAWN LAKSA

A fast and furiously spicy Malaysian soup with coconut milk, noodles and king prawns.

Ben O'Donoghue | Fish and Shellfish | Main

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SALMON LOAF WITH CUCUMBER DILL SAUCE

A wonderful family supper which appears as if by magic from your store cupboard!

Antony Worrall Thompson | Fish and Shellfish | Main

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GRILLED PRAWNS WITH ROMESCO CRUST

The combination of the rosemary, almonds, garlic and olive oil lends this dish a very Mediterranean flavour. The roasting of the peppers gives them a lovely natural sweetness.

John Burton Race | Fish and Shellfish | Main

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SPICED JAPANESE SALMON

John Burton Race | Fish and Shellfish | Main

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MACKEREL FILLET WITH MOZZARELLA TOPPING

There's nothing fishy about £1 per portion!

Aldo Zilli | Fish and Shellfish | Main

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SALMON WITH RADICCHIO AND FENNEL SALAD

A lovely salad for just £2 per portion.

Aldo Zilli | Salads | Main

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SAUTéED PRAWNS WITH AVOCADO AND CORN SALSA

Phil Vickery | Fish and Shellfish | Main

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QUICK CRAB AND MUSHROOM KEDGEREE

Phil Vickery | Fish and Shellfish | Main

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STIR FRIED SWEET POTATO

Phil Vickery | Vegetarian | Main

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SPICY HALIBUT WITH SWEET POTATO RICE

Ed Baines | Fish and Shellfish | Main

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ROAST FILLET OF SEA BASS WITH CHORIZO

Jean-Christophe Novelli | Fish and Shellfish | Main

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GRATIN OF CHICKEN AND SPICED CRAYFISH

Brian Turner | Fish and Shellfish | Main

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PROVENCIAL COD

Jean-Christophe Novelli | Fish and Shellfish | Main

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CRAB PANCAKES WITH GINGER COCONUT SAUCE

Brian Turner | Fish and Shellfish | Main

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CRAB AND SMOKED HADDOCK RAREBIT WITH ASPARAGUS

Jean-Christophe Novelli | Fish and Shellfish | Main

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PICKLED MACKEREL WITH PICKLED CELERY HEARTS

Brian Turner | Fish and Shellfish | Main

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WOK FRIED LOBSTER WITH CHILLI AND BASIL

Merrilees Parker | Fish and Shellfish | Main

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MONKFISH WITH SPICED CHANNAH

Merrilees Parker | Fish and Shellfish | Main

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CRISPY SARDINE FILLETS WITH SMASHED CHICKPEAS, CORIANDER AND HARISSA OIL

Merrilees Parker | Fish and Shellfish | Main

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PASTA WITH PRAWNS, ROSEMARY AND WILD MUSHROOMS

Gino D'Acampo | Rice and Pasta | Starter,Main

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SALMON WITH SAN MARRANO DRESSING AND A CHEEKY SGROPPINO

Aldo Zilli | Fish and Shellfish | Main

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ASIAN GLAZED TUNA WITH VEGETABLE TEMPURA

Aldo Zilli | Fish and Shellfish | Main

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MONKFISH FRITTA WITH ROAST CHILLI AND CORIANDER PESTO

Ed Baines | Fish and Shellfish | Main

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SESAME CRUSTED TUNA WITH ORIENTAL SALAD AND COCONUT DRESSING

Merrilees Parker | Fish and Shellfish | Main

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ROSEMARY SCENTED SALMON WITH RED ONIONS, BACON AND CREAMY MASH

Maria Elia | Fish and Shellfish | Main

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MUSSEL AND CLAM QUICK STEW

Gino D'Acampo | Fish and Shellfish | Main

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CEVICHE

Antony Worrall Thompson | Fish and Shellfish | Main

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SARDINE WITH CUCUMBER, COURGETTE AND SPINACH

Gino D'Acampo | Fish and Shellfish | Starter,Main

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GRIDDLED CHICKEN WITH THAI TOMATO SAUCE

Maria Elia | Poultry | Main

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GRILLED BRILL WITH BALSAMIC STEAMED DILL VEGETABLES

Brian Turner | Fish and Shellfish | Main

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GRILLED SARDINES WITH A BASIL AND BEETROOT RELISH

Richard Phillips | Fish and Shellfish | Starter,Main

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TOMATO PRESSé WITH LANGOUSTINE TAILS AND PICKLED GINGER

John Burton Race | Fish and Shellfish | Main

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PAN-FRIED SALMON FILLET WITH CRISPY CHORIZO AND CANNELLINI BEAN SALAD

Richard Phillips | Fish and Shellfish | Main

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TAGLIETELLE WITH CRAB AND CHERRY TOMATOES

Gino D'Acampo | Rice and Pasta | Starter,Main

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CULLEN SKINK

Antony Worrall Thompson | Fish and Shellfish | Main

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SIZZLING SARDINES ON TOAST

Merrilees Parker | Fish and Shellfish | Starter

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SEED CRUNCH SEA BREAM WITH MOROCCAN SPICE AND BUTTER BEANS

Merrilees Parker | Fish and Shellfish | Main

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SEARED BREAM ON SPICED CHICKPEA PUREE

Paul Merrett | Fish and Shellfish | Main

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FRAGRANT THAI NOODLE SALAD

Ed Baines | Vegetarian | Starter

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SPICY COCONUT AND MUSSEL BROTH

Paul Merrett | Fish and Shellfish | Starter

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HOT AND SOUR BROTH WITH PRAWNS AND EGG NOODLES

Paul Merrett | Poultry | Main

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SEARED MACKERAL WITH BEETROOT AND AVOCADO

Jo Pratt | Fish and Shellfish | Main

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SQUID, CHORIZO AND SHERRY TOMATO STEW

Jo Pratt | Fish and Shellfish | Main

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FILLET OF SEABASS ON A BED OF CREAMY SUGAR SNAPS AND CORIANDER CURRIED TOMATOES

Brian Turner | Fish and Shellfish | Main

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BAKED AVOCADO WITH CHILLI AND GARLIC PRAWNS

Brian Turner | Fish and Shellfish | Main

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SALMON WITH MUSHROOM CRUST SERVED IN HERB BUTTER SAUCE

Brian Turner | Fish and Shellfish | Main

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ROASTED SKATE WING WITH MUSTARD SEED BUTTER

John Burton Race | Fish and Shellfish | Main

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CRISPY FILLET OF SALMON WITH CHERRY TOMATO AND ANCHOVY

Gino D'Acampo | Fish and Shellfish | Main

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SMOKED MACKEREL MOUSSE, CUCUMBER SALAD AND GRIDDLED FLATBREAD

Martin Blunos | Fish and Shellfish | Main

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CHILI SALT SQUID

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON & CRAB FISHCAKE WITH MUSSELS IN WHITE WINE BUTTER

Richard Phillips | Fish and Shellfish | Starter

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LOBSTER SPRING ROLL

Aldo Zilli | Fish and Shellfish | Starter

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PAN FRIED FILLET OF RED MULLET, SHAVED FENNEL, TOMATO AND SAFFRON DRESSING

Richard Phillips | Fish and Shellfish | Main

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STEAMED MONKFISH MEDALLIONS, ORANGE PULP, VANILLA AND ANISEED DRESSING

Jean-Christophe Novelli | Fish and Shellfish | Main

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MACKEREL WITH FENNEL AND ORANGE

Jun Tanaka | Fish and Shellfish | Main

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CROUTON TOPPED SALMON WITH MINESTRONE SOUP

Jun Tanaka | Fish and Shellfish | Main

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SCALLOP CEVICHE

Jun Tanaka | Fish and Shellfish | Starter

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SCALLOP AND OYSTER CEVICHE

Gino D'Acampo | Fish and Shellfish | Starter

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AVOCADO WITH SPICY PRAWNS AND TOASTED NUTS

Gino D'Acampo | Fish and Shellfish | Starter

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PRAWN AND SCALLOP IN A CHEESE AND MUSTARD SAUCE

Brian Turner | Fish and Shellfish | Main

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CRAYFISH SALAD WITH APPLE AND WALNUT

John Burton Race | Fish and Shellfish | Starter

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CHRISTMAS OYSTERS TWO WAYS

Brian Turner | Fish and Shellfish | Starter

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CHILLI QUAIL ON TOASTED GOAT'S CHEESE

Brian Turner | Fish and Shellfish | Starter

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FILLETS OF SOLE WITH A SMOKED SALMON DRESSING

Brian Turner | Fish and Shellfish | Main

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SMOKED MACKERAL PATE WITH CUCUMBER SALAD AND MELBA TOAST

Merrilees Parker | Fish and Shellfish | Starter

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TUNA IN CORIANDER DRESSING ON PAK CHOI WITH ROAST CHICKPEAS

Brian Turner | Fish and Shellfish | Main

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GINGER AND CITRUS HADDOCK WITH HEATHER HONEY AND BACON AND POTATO SALAD

Eadie Manson | Fish and Shellfish | Main

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TAGLIATELLE WITH TUNA, LEMON AND ROCKET

This pasta is low in calories and fat but is satifyingly filling. You can throw it together in minutes from a handful of ingredients, and unbelievably, it's looks very elegant.

Gennaro Contaldo | Fish and Shellfish | Starter,Main

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LINGUINE WITH MUSSELS

Gennaro Contaldo | Fish and Shellfish | Starter,Main

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BRUSCHETTA OF HOT ROAST SALMON WITH HORSERADISH CREAM AND WATERCRESS

Merrilees Parker | Fish and Shellfish | Main

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TUNA AND CHERRY TOMATOES ON TOAST

Eadie Manson | Fish and Shellfish | Main

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FLOUNDER SOLE WITH GINGER, SPRING ONIONS AND CARAMELISED PARSNIPS

Andrew Nutter | Fish and Shellfish

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TUNA WITH ROASTED CHERRY TOMATOES ON TOAST

A great brunch idea that’s so much better than a humdrum sarnie.

Eadie Manson | Fish and Shellfish | Starter,Main,Side

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TUNA FISHCAKES

Easy and tasty either hot or cold, and loved by children. Try serving them with chilli sauce.

Mary Berry | Fish and Shellfish | Starter,Side,Accompaniment

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GOAT’S CHEESE RAREBIT WITH COD

For this dish, it’s important to have a flat cod fillet to avoid the mixture slipping off when hot.

Jean-Christophe Novelli | Fish and Shellfish | Main

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FARFALLE AL SALMONE

This summery pasta is popular in the coastal areas of Italy. It's incredibly easy to make and so tasty.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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PRAWN MARGARITA

This is really quick and easy and can be served as a stylish starter.

Frank Bordoni | Fish and Shellfish | Starter,Main

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GRILLED THAI BEEF SALAD

| Meat | Starter,Main

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GARLIC AND ROSEMARY ROAST POTATOES

These fragrant crunchy potatoes appear on most Italian tables alongside grilled meats and fish, but thanks to the rosemary and garlic they are full of flavour and are just as delicious enjoyed with a green salad or pasta sauce. Don't even think about using dried rosemary - the fresher the better.

Gino D'Acampo | Vegetarian | Accompaniment

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QUICK BBQ RIBS

Ken Hom | Meat | Main

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SALMON AND PRAWN CHILLI COCKTAIL

Antony Worrall Thompson | Fish and Shellfish | Starter

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SMOKED SALMON WITH CAMPARI AND LEMON DRESSING

Antony Worrall Thompson | Fish and Shellfish | Starter

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BREAKFAST MACKEREL

Antony Worrall Thompson | Fish and Shellfish | Main

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SMOKED SALMON HOLLANDAISE

Antony Worrall Thompson | Fish and Shellfish | Main

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CARPETSHELL CLAMS WITH AIOLI

Rick Stein | Fish and Shellfish | Main

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CLASSIC MUSSELS

Rick Stein | Fish and Shellfish | Main

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PULPO A LA FERIA (OCTOPUS)

Rick Stein | Fish and Shellfish | Side

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POTTED SHRIMPS

Rick Stein | Fish and Shellfish | Main

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SEARED SMOKED SEA TROUT WITH CHIVE

Rick Stein | Fish and Shellfish | Main

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STEAMED SCALLOPS WITH GINGER, SOY AND SESAME AND SALAD ONIONS

Rick Stein | Fish and Shellfish | Main

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STIR-FRIED SALT AND PEPPER PRAWNS

Rick Stein | Fish and Shellfish | Main

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SIMPLE BARBECUE PRAWNS

You don't need a dip with these easy prawns. They are tasty enough to speak for themselves.

Nancy Lam | Fish and Shellfish | Starter,Main

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CHARGRILLED TUNA LOIN WITH A TOMATO, SHALLOT AND HERB DRESSING

James Martin | Fish and Shellfish | Main

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GRILLED SWORDFISH ESCALOPE WITH A BUTTERBEAN AND TOMATO RAGOUT

Paul Bloxham | Fish and Shellfish | Main

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PLAICE IN BRIOCHE CRUMBS

Give your fish a French flavour with a buttery brioche coating. Serve with a fresh caper dressing.

Brian Turner

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SMOKED TROUT AND WATERCRESS PATE

This chic starter is a doddle to make, and something to really enjoy in spring when watercress is at its peak.

Antony Worrall Thompson | Fish and Shellfish | Starter,Side,Accompaniment

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SMOKED MUSSEL AND CHORIZO SALAD

Serve this spicy tapas-style starter with lots of crusty bread and full-bodied wine!

Ed Baines | Fish and Shellfish | Starter,Side,Accompaniment

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PRAWN COCKTAIL CAKES

Kids and teenagers love these prawn potato cakes which taste yummy dipped in mayonnaise or ketchup. They make great canapes too - keep them small, though.

Brian Turner | Fish and Shellfish | Accompaniment

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BRILL WITH BROAD BEANS AND TOMATO HERB DRESSING

| Fish and Shellfish | Main

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TIAN OF DEVONSHIRE CRAB WITH SEVRUGA CAVIAR

This is simple, stylish and sexy summer starter. Make it for a special occasion or when you need to seriously impress your guests. Amazingly, it's really easy to do.

Richard Phillips | Fish and Shellfish | Starter,Main

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FILLET OF GREY MULLET WITH WILD SEA BEET

Here's a dish to whip out for dinner parties and impress your friends. It's very easy to do - but don't tell a soul!

| Fish and Shellfish | Main

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SALMON MASH WITH FRIED EGGS

This has a certain trailer trash appeal to it, but there's no denying it hits the spot! Perfect if you have left-over mashed potato.

Martin Blunos | Fish and Shellfish | Main

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SARDINE STUFFED TOMATOES

These tasty stuffed tomatoes are easily made from a few basic ingredients. They make great buffet food.

Gino D'Acampo | Fish and Shellfish | Main

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SMASHED SARDINES

This upmarket sarnie is quick and full of flavour. Toasted sourdough bread is nicely chewy.

Merrilees Parker | Fish and Shellfish | Main

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GRILLED MACKEREL WITH CHILLI AND HORSERADISH

Antony Worrall Thompson | Fish and Shellfish | Main

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WARM SOUSED MACKEREL

Simon Rimmer | Fish and Shellfish | Main

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WARM MACKEREL SALAD WITH AVOCADO AND MANGO

| Fish and Shellfish | Starter,Main

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FARFALLE AL SALMONE E PISELLI (BOW PASTA WITH SMOKED SALMON AND PEAS)

Look for smoked salmon off-cuts in the supermarket. They are very cheap and perfect for this recipe.

Gino D'Acampo | Rice and Pasta | Starter,Main

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GRILLED HERRING WITH FENNEL AND GRAPEFRUIT SALAD

A healthly and light summer recipe. The grapefruit’s sharpness cuts perfectly through the oily herring.

| Fish and Shellfish | Starter,Main

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BEURRE BLANC MASTERCLASS

Antony shows how to make the perfect Beurre Blanc to serve with fish.

Antony Worrall Thompson | Sauces and Dressings | Accompaniment

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SARDINES ON A WARM ENGLISH MUSTARD POTATO SALAD

Ths low-fat but filling salad makes a delicious summer lunch. Serve alfresco with good bread to mop up all the lovely juices.

Brian Turner | Fish and Shellfish | Main

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WARM POTATO AND FENNEL SALAD WITH GRILLED MACKEREL

A gorgeous summer salad - easy to do, and perfect served with a glass of cider or rose wine.

Mike Robinson | Fish and Shellfish | Starter,Main

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TUNA AND POTATO TERRINE

If you're short on time, this is the recipe for you. The posh presentation belies just how easy this recipe is!

Gino D'Acampo | Fish and Shellfish | Main

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MONKISH SUNDAY ROAST

Fisher king Mitch Tonks makes an easy and elegant Sunday lunch using meaty monkfish.

| Fish and Shellfish | Main

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VODKA-MARINATED SALMON WITH RED ONION, CREME FRAICHE AND PUMPERNICKEL

| Fish and Shellfish | Starter

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SEARED PEPPER-CRUSTED TUNA ON SUSHI RICE WITH PICKLED GINGER AND WASABI MAYO

| Fish and Shellfish | Starter

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WARM MUSSELL SALAD

Simon Rimmer | Fish and Shellfish | Main

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MUSSELS WITH CIDER AND CHIVES

| Fish and Shellfish | Starter,Main

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CRAYFISH, COCKLE AND CELERIAC SALAD

Martin Blunos | Fish and Shellfish | Starter,Main

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BEER AND COCONUT BATTERED PRAWNS

These melt-in-the-mouth prawns with their crispy, tropical coating will disappear before your eyes!

Paul Bloxham | Fish and Shellfish | Starter

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TURBOT WITH BEER SAUCE

Simon Rimmer | Fish and Shellfish | Main

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GRILLED TURBOT WITH CREAM AND MUSSEL SAUCE

Mike Robinson | Fish and Shellfish | Main

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KING PRAWNS IN COCONUT CURRY

| Fish and Shellfish | Main

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CHARRED SQUID WITH CANNELLINI BEANS, ROCKET AND CHILLI

Frank Bordoni | Fish and Shellfish | Starter,Main

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SMOKED HADDOCK WITH POACHED EGG AND HOLLANDAISE

John Torrode | Fish and Shellfish | Main

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ITALIAN-STYLE STEAMED CLAMS WITH WILTED MUSTARD GREENS AND LEMON

Frank Bordoni | Fish and Shellfish | Main

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SMOKED MACKEREL AND VEGETABLE SALAD WITH BACON CROUTONS

A triumphant salad made from leftover vegetables, white bread and bacon.

Ed Baines | Salads | Starter,Main

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PAPRIKA PRAWN TOAST WITH CHERRY TOMATO SALSA

Gino D'Acampo | Fish and Shellfish

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SWEET-GLAZED MACKEREL WITH TWO-WAY WATERCRESS

You've got to try it to believe it! The sweetness of the prunes cuts through the oily mackerel and the watercress sauce adds a warm, peppery finish.

Gino D'Acampo | Fish and Shellfish | Main

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PRAWN COCKTAIL WITH MALT WHISKY

King prawns with a malt whisky mayonnaise are piled high on mixed salad leaves in Rick Stein's version of this classic starter.

Rick Stein | Fish and Shellfish | Starter

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HALIBUT EN PAPILLOTE

Antony Worrall Thompson | Fish and Shellfish | Main

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SEARED TUNA WITH SUSHI RICE SALAD, WASABI DRESSING AND AVOCADO

Merrilees Parker | Fish and Shellfish | Main

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POLLOCK FISHCAKES WITH CABBAGE & SHELLFISH SAUCE

Aldo Zilli | Fish and Shellfish | Main

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MOROCCAN FISH TAGINE

Rick Stein | Fish and Shellfish | Main

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GREEN THAI KEBABS AND PAD THAI NOODLES

Antony Worrall Thompson | Rice and Pasta | Main

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SALMON WITH SPINACH AND PUMPKIN CURRY

A heavenly combination of fish, spinach and creamy pumpkin with warming Asian flavours.

Antony Worrall Thompson | Fish and Shellfish | Main

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MOROCCAN FRIED FISH WITH CHERMOULA

John Burton Race | Fish and Shellfish | Main

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SQUID AND CHORIZO SALAD

Gino D'Acampo | Fish and Shellfish | Starter,Main,Side,Accompaniment

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ORGANIC SALMON ON MUSSEL PASTA

This delicious seafood pasta dish only costs £3 per portion.

Brian Turner | Fish and Shellfish | Main

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BAKED HADDOCK WITH CLAMS AND PAPRIKA

Merrilees Parker | Fish and Shellfish | Main

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SPICED COD AND PRAWNS WITH A VEGETABLE CASSEROLE

A fantastic healthy meal for only £4 per portion. Delicious.

Brian Turner | Fish and Shellfish | Main

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SALT AND PEPPER BABY OCTOPUS WITH ROASTED GARLIC AND CHILLI SAUCE

Merrilees Parker | Fish and Shellfish | Main

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SPAGHETTINI WITH CRISPY CHORIZO, CLAMS AND CHILLI

An impressive dinner party seafood pasta dish for only £5 per portion.

Merrilees Parker | Rice and Pasta | Main

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TUNA STEAK TARTARE RAPIDO

Jean-Christophe Novelli | Fish and Shellfish | Main

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THAI POACHED SALMON WITH PAK CHOI AND SHITAKE

Jean-Christophe Novelli | Fish and Shellfish | Main

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MUSSELS IN A THAI COCONUT AND GINGER BROTH

Fantastic Thai shellfish for only £3 per portion.

Jean-Christophe Novelli | Fish and Shellfish | Main

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COD WITH A HERB CRUST

Aldo Zilli | Fish and Shellfish | Main

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SQUID AND PRAWN LEMONGRASS RAGOúT

JC's tasty recipe comes in at under £4 per portion.

Jean-Christophe Novelli | Fish and Shellfish | Main

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COURGETTE FLOWERS STUFFED WITH CRAB

Aldo Zilli | Fish and Shellfish | Main

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SEARED SCALLOPS WITH PANCETTA AND PEA PUREE

Perfect for a dinner party and under £5 per portion.

Aldo Zilli | Fish and Shellfish | Main

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LOBSTER AND AVOCADO MARTINI

Ed Baines | Fish and Shellfish | Starter

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SWORDFISH AND PANCETTA SPIEDINO WITH SPINACH AND TOMATO SAUCE

Ed Baines | Fish and Shellfish | Main

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PAN FRIED SALMON WITH SPAGHETTINI PESTO AND SUNBLUSH TOMATOES

A lovely salmon seafood pasta for under £5 per portion.

Phil Vickery | Rice and Pasta | Main

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COD WITH A CRISPY CRAB CRUST AND CREAMY POTATOES AND LEEKS

A seafood delight for under £5 per portion.

Ed Baines | Fish and Shellfish | Main

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PAN FRIED MACKEREL WITH SPICY TOMATO OLIVE OIL DRESSING

Phil Vickery | Fish and Shellfish | Main

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THAI POACHED CRAYFISH IN COCONUT MILK AND CHILLI BROTH WITH PAK CHOI AND SHITAKE

Jean-Christophe Novelli | Fish and Shellfish | Main

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COD EN PAPILLOTE WITH PIPERADE

Jean-Christophe Novelli | Fish and Shellfish | Main

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RAGOUT OF DOVER SOLE WITH ORANGE AND VANILLA REDUCTION

Jean-Christophe Novelli | Fish and Shellfish | Main

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VEAL TONNATO

Antony Worrall Thompson | Meat | Main

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BAKED SALMON FILLETS, PEAS BEANS AND KUMQUAT RELISH

Brian Turner | Fish and Shellfish | Main

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GRIDDLED PRAWNS WITH WATERMELON AND FETA SALAD AND WATERMELON MARGARITA

Merrilees Parker | Fish and Shellfish | Main,Drink

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JULIE’S SALMON SURPRISE

Ed Baines | Fish and Shellfish | Main

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SEARED SCALLOPS WITH ALMOND CRUMB AND CRISPY PARMA HAM

Ed Baines | Fish and Shellfish | Main

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SALT AND PEPPER SALMON WITH A SMASHED SALAD OF NEW POTATOES, BROAD BEANS AND MINT

Merrilees Parker | Fish and Shellfish | Main

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WATERFALL BEEF WITH CRISPY LETTUCE CUPS

Merrilees Parker | Meat | Main

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CRISPY CRAB FRITTERS WITH A RAW VEGETABLE AND GINGER SALAD

Ed Baines | Fish and Shellfish | Main

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VEGETABLE SPRING ROLLS WITH WILD SEABASS SASHIMI

Aldo Zilli | Fish and Shellfish | Starter,Main

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SALT, PEPPER AND 5 SPICE SQUID, WITH SWEET AND SOUR CUCUMBER SALAD

Jo Pratt | Fish and Shellfish | Main

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SOY GLAZED MACKEREL WITH SUPERFOOD SALAD

Jo Pratt | Fish and Shellfish | Main

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PAN FRIED FILLET OF RED SNAPPER AND CALAMARI NOODLES

Richard Phillips | Fish and Shellfish | Main

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PANKO CRUSTED TAMARIND SHRIMPS WITH COCONUT SALSA

Richard Phillips | Fish and Shellfish | Starter

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CHAR-GRILLED THAI BEEF SALAD

Antony Worrall Thompson | Meat | Main

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MUSSELS STUFFED WITH GREMOLATA IN SESAME SEEDS AND BLACK PEPPER TEMPURA

Gino D'Acampo | Fish and Shellfish | Starter,Main

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SPICY KING PRAWNS IN VODKA SAUCE

Gino D'Acampo | Fish and Shellfish | Starter

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SALMON STEAK WITH SWEET AND SOUR CHERRY VINE TOMATOES, YOUNG SPINACH WITH A LIGHT GARLIC AND HERB DRESSING

Brian Turner | Fish and Shellfish | Main

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THAI ROAST LAMB WITH CORN FRITTERS

Brian Turner | Meat | Main

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ROASTED CIDER CURED SALMON ON SOUSED TURNIPS WITH DILL AND APPLE

Paul Merrett | Fish and Shellfish | Main

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SPICED OYSTERS WITH SPRING ONION, CUCUMBER AND TERIYAKI DRESSING

Ed Baines | Fish and Shellfish | Starter

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TEMPURA OYSTERS

Gino D'Acampo | Fish and Shellfish | Starter

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BLACK COD WITH SHITAKE MUSHROOMS

Jo Pratt | Fish and Shellfish | Main

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RAZOR CLAMS WITH CAPERS, LIME AND CHILLI

Gino D'Acampo | Fish and Shellfish | Main

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SINGAPORE CHILLI CRAB

Antony Worrall Thompson | Fish and Shellfish | Main

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ROASTED SEA BREAM WITH FRESH HERBS

Aldo Zilli | Fish and Shellfish | Main

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MONKFISH STEAKS ON A SWEET AND SOUR CHERRY TOMATO AND ASPARAGUS STEW WITH A PRAWN BISQUE SAUCE

Brian Turner | Fish and Shellfish | Main

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MALAYSIAN CURRY WITH VEGETABLES

John Burton Race | Main

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SPICED CHICKEN

Antony Worrall Thompson | Poultry | Main

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ROASTED PRAWN & WHITE BEAN SALAD WITH ROASTED CHERRY TOMATOES VINAIGRETTE

Merrilees Parker | Fish and Shellfish | Main

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SEA TROUT WITH CHILLI AND LEMONGRASS WITH ASIAN DIPPING SAUCE

John Burton Race | Fish and Shellfish | Main

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TUNA IN A CAPER SAUCE WITH ROASTED ONIONS IN ROSEMARY AND BALSAMIC VINEGAR

Gino D'Acampo | Fish and Shellfish | Main

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SALMON AND SPICY GREEN CHUTNEY

Martin Blunos | Fish and Shellfish | Main

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BAKED SEABASS WITH FENNEL AND MUSHROOM STUFFING, SHERRY VINEGAR AND ALMOND BUTTER SAUCE

Richard Phillips | Fish and Shellfish | Main

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PAN ROASTED JOHN DORY FILLETS SCENTED WITH CUMIN, CURRIED LEEKS AND DEEP FRIED SILVER SKIN ANCHOVIES

Richard Phillips | Fish and Shellfish | Main

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ANGEL HAIR PASTA WITH OYSTERS & TRUFFLES SERVED WITH NATIVE OYSTERS

Aldo Zilli | Fish and Shellfish | Main

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SEABASS MILANESE

Aldo Zilli | Fish and Shellfish | Main

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PAN ROAST LOBSTER WITH MINUTE COOKED INDIAN SPICED SPINACH

Jean-Christophe Novelli | Fish and Shellfish | Main

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TUNA TARTARE WITH GARLIC, CHIVES AND CAVIAR

Jean-Christophe Novelli | Fish and Shellfish | Main

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TIGER PRAWN, COCONUT AND LIME CURRY

John Burton Race | Fish and Shellfish | Main

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MUSSELS WITH SAFFRON, COCONUT MILK AND CORIANDER BROTH

Jean-Christophe Novelli | Fish and Shellfish | Main

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PROSCIUTTO WRAPPED ROAST SALMON

Antony Worrall Thompson | Fish and Shellfish | Main

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SPICED TOFU WITH A MARINATED BEAN AND VEGETABLE SALAD

Merrilees Parker | Vegetarian | Starter,Main

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SMOKED SALMON OMELETTE ROLLS WITH CUCUMBER SALAD

Merrilees Parker | Fish and Shellfish | Main

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SMOKED SALMON TERRINES WITH ROASTED BUTTERNUT SQUASH

Gino D'Acampo | Fish and Shellfish | Starter

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GRILLED MUSSELS WITH AN ALMOND AND GARLIC CRUST

John Burton Race | Fish and Shellfish | Starter

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GRILLED LOBSTER IN GARLIC BUTTER AND CHILLI BUTTER

John Burton Race | Fish and Shellfish | Starter,Main

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TURBOT WITH A CHAMPAGNE SABAYON AND PROVENCAL STYLE COURGETTE

Brian Turner | Fish and Shellfish | Main

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POACHED LOBSTER WITH POTATO SALAD WITH LOBSTER AND HERB OILS

Eadie Manson | Fish and Shellfish | Main

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SESAME MARINATED SALMON WITH VEGETABLE SLAW AND A TANGERINE VINAIGRETTE

Eadie Manson | Fish and Shellfish | Main

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SMOKED SALMON PARCELS FILLED WITH SALMON, AVOCADO AND TOMATO

Brian Turner | Fish and Shellfish | Starter

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LOBSTER AND CHAMPAGNE RISOTTO

Pull out all the stops with this most glamorous of risottos.

Gennaro Contaldo | Fish and Shellfish | Main

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PRAWN CURRY WITH CARDAMOM SCENTED BASMATI RICE

Jean-Christophe Novelli | Fish and Shellfish | Main

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EASY SPICED SALMON KEDGEREE

Merrilees Parker | Fish and Shellfish | Starter,Main,Side

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TOM YUM THAI SOUP

This fragrant Thai soup is a combination of hot and sour flavours and is incredibly easy to make.

| Soups | Starter,Main

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VIETNAMESE BEEF AND SPINACH SOUP

Easy, full of flavour and very nutritious - beef and spinach are packed with iron - this takes five minutes to cook.

Ken Hom | Soups | Main

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THAI GREEN SOUP

Merrilees Parker | Soups | Starter,Main

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LOBSTER WITH CHAMPAGE SAUCE

Andrew Nutter | Fish and Shellfish | Starter

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SESAME PRAWN TOAST

This is a Chinese takeaway favourite; the crunchy sesame coating gives delicious flavour and texture to succulent tiger prawns. Keeping the prawns whole reduces preparation time and finely chopping them rather than mincing adds texture.

Ching-He Huang | Fish and Shellfish | Starter

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OPEN LASAGNE WITH PRAWNS AND ROCKET

This stylish lasagne will impress your friends but won’t send you into culinary crisis. So quick to make, so you can get on with the more important business of mingling, shingling and being fabulous.

Frank Bordoni | Fish and Shellfish | Main

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THAI GREEN CURRY

This is a common dish all over Thailand, and one of their most popular exports. A one-pot wonder, it’s easy to make and makes for a relaxed mid-week meal.

Ben O'Donoghue | Poultry | Main

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TRADITIONAL CHINESE CRISPY VEGETABLE STIR-FRY

If you want a healthy meal that's quick, cheap and healthy, nothing beats a veggie stir-fry.

Ching-He Huang | Vegetarian | Main

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SCALLOPS IN CHILLI BLACK BEAN SAUCE ON GAI-LAN AND ENOKI MUSHROOMS

Turn up the heat with this fiery seafood stir-fry. Delicious and low fat too.

Ching-He Huang | Fish and Shellfish | Main

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SMOKED TROUT CHOUCROUTE

Sauerkraut is vitamin-rich, packed with antioxidants, low in kilojoules – and delicious. Team it with tender smoked trout for a light spring meal with lots of flavour.

Jill Dupleix | Fish and Shellfish | Starter,Main

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FAST SALMON

As the name suggests this is seriously speedy salmon! This is a great party trick as the can be prepared the day ahead and takes 15 minutes to cook.

Mary Berry | Fish and Shellfish | Starter,Main

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THAI RED CURRY PORK AND COCONUT RICE

Ken Hom | Meat | Main

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PRAWNS WITH CHORIZO AND SHERRY

Jo Pratt | Fish and Shellfish | Starter

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CRAB AND PARMESAN TART

Frank Bordoni | Fish and Shellfish | Main

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SEA BASS WITH LEEK CARBORNARA

Gary Rhodes | Fish and Shellfish | Main

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PAPRIKA TUNA WITH GREEN AND WHITE MASH

Antony Worrall Thompson | Fish and Shellfish | Main

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STEAMED HADDOCK WITH CRUSHED OLIVE POTATOES AND A LEMON, CAPER AND PARSLEY DRESSING

Richard Phillips | Fish and Shellfish | Main

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PROSCIUTTO WRAPPED MONKFISH WITH FENNEL COMPOTE

Antony Worrall Thompson | Fish and Shellfish | Main

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ASPARAGUS OMELETTE WITH CRAB AND CRèME FRAICHE

John Torrode | Fish and Shellfish | Main

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PURPLE SPROUTING BROCCOLI WITH ANCHOVY

Antony Worrall Thompson | Fish and Shellfish | Main

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HADDOCK WITH A HORSERADISH HERB CRUST

Antony Worrall Thompson | Fish and Shellfish | Main

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TROUT WITH WALNUTS, MUSHROOMS AND BACON

Brian Turner | Fish and Shellfish | Main

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GRILLED DOVER SOLE WITH BRUSCHETTA

Antony Worrall Thompson | Fish and Shellfish | Main

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HOT KING PRAWN COCKTAIL

Antony Worrall Thompson | Fish and Shellfish | Starter

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MOULES A LA MARINIERE

Antony Worrall Thompson | Fish and Shellfish | Main

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PROSCIUTTO WRAPPED MONKFISH

Antony Worrall Thompson | Fish and Shellfish | Main

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PURPLE SPROUTING BROCCOLI WITH ANCHOVY

Antony Worrall Thompson | Fish and Shellfish | Main

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POTTED MACKEREL WITH BEETROOT SALSA AND CROSTINI

Merrilees Parker | Fish and Shellfish | Starter

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ITALIAN COD BAKE

Mary Berry | Fish and Shellfish | Main

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SHRIMP PANCAKES WITH SOUR CREAM

Antony Worrall Thompson | Fish and Shellfish | Main

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SOLE WRAPPED IN PARMA HAM WITH ROASTED TOMATOES

Antony Worrall Thompson | Fish and Shellfish | Main

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TUNA SEVILLE CEVICHE

Antony Worrall Thompson | Fish and Shellfish | Main

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BASQUE SQUID STEW

Rick Stein | Fish and Shellfish | Main

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BROILED HADDOCK FILLETS WITH SUCCOTASH

Rick Stein | Fish and Shellfish | Main

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CEVICHE OF BRILL

Rick Stein | Fish and Shellfish | Main

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CHARGRILLED TUNA WITH SALSA VERDE

Rick Stein | Fish and Shellfish | Main

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CHILLED FILLETS OF MACKEREL WITH CIDER AND AROMATIC HERBS

Rick Stein | Fish and Shellfish | Main

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CHINESE WHELKS WITH BEANSPROUT AND BUTTON MUSHROOMS

Rick Stein | Fish and Shellfish | Main

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CLASSIC HAKE IN PARSLEY SAUCE

Rick Stein | Fish and Shellfish | Main

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COCKLE CREAM WITH BACON

Rick Stein | Fish and Shellfish | Main

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GRILLED GREY MULLET WITH GARLIC, LEMON AND THYME

Rick Stein | Fish and Shellfish | Main

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MOULES MARINIERE WITH CREAM, GARLIC AND PARSLEY

Rick Stein | Fish and Shellfish | Main

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MUSSELS WITH ALMONDS, GARLIC AND PARSLEY

Rick Stein | Fish and Shellfish | Main

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MUSSELS EN CROUSTADE WITH LEEKS AND WHITE WINE

Rick Stein | Fish and Shellfish | Main

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POACHED SEA TROUT WITH SORREL HOLLANDAISE

Rick Stein | Fish and Shellfish | Main

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POACHED SALMON WITH MAYONNAISE, NEW POTATOES AND CUCUMBER SALAD

Rick Stein | Fish and Shellfish | Main

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POACHED HADDOCK WITH MUSSELS, SPINACH AND CHERVIL

Rick Stein | Fish and Shellfish | Main

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ROAST MONKFISH WITH CRUSHED POTATOES, OLIVE OIL AND WATERCRESS

Rick Stein | Fish and Shellfish | Main

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SAUTEED RED MULLET

Rick Stein | Fish and Shellfish | Main

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SMOKED HADDOCK WITH SAVOY CABBAGE, LEMON AND NOISETTE BUTTER

Rick Stein | Fish and Shellfish | Main

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SPLIT HERRINGS WITH A CAPER AND FRESH TOMATO SALSA

Rick Stein | Fish and Shellfish | Starter

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STEAMED MONKFISH WITH WILD GARLIC GINGER

Rick Stein | Fish and Shellfish | Main

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STIR-FRIED SALT AND PEPPER SQUID

Rick Stein | Fish and Shellfish | Starter

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SHRIMP AND SAMPHIRE RISOTTO

Rick Stein | Rice and Pasta | Main

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SEARED KERALAN TUNA STEAKS WITH MILD INDIAN SPICES & CUCUMBER RAITA

| Fish and Shellfish | Main

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GRILLED SWORDFISH WITH COUSCOUS

Ed Baines | Fish and Shellfish | Main

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GRILLED SARDINES WITH OLIVE AND TOMATO POTATOES AND SHALLOT DRESSING

Richard Phillips | Fish and Shellfish | Starter,Main

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GRILLED FILLET OF SEA BASS WITH SAUCE ANTIBOISE

Richard Phillips | Fish and Shellfish | Main

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WARM SALAD OF FISH AND CHIPS

Paul Rankin | Salads | Main

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VIETNAMESE CHICKEN NOODLE SALAD

Chicken noodle salad is a classic Vietnamese dish - and now you can make it at home.

Jo Pratt | Poultry | Starter,Main

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TUNA WITH A CHILLI, CORIANDER AND LIME DRESSING

High in protein but low in fat and salt, this is a light and tasty lunch. Serve with a crisp white wine.

Ed Baines | Fish and Shellfish | Main

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SALMON BAKED IN FOIL WITH CITRUS JUICES

Give salmon a squeeze of sunshine by combining it with oranges, spring onions and dill. The result is super-light and healthy.

Antony Worrall Thompson | Fish and Shellfish | Main

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SARDINE, FENNEL AND TOMATO TART

This easy flan is perfect for health-conscious eaters. It's a great combination of flavours, and both the sardine and olives are great spring/summer ingredients.

Jo Pratt | Fish and Shellfish | Starter,Main

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HONEY SEARED SALMON AND SESAME NOODLES

This dish is great for salmon fans who want to try something different. The soft noodles, sweet honey and crunchy veggies offer amazing texture and contrasting tastes.

Jo Pratt | Fish and Shellfish | Main

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WARM SALAD OF GARLIC CHILLI PRAWNS WITH PAPAYA

Make this when you want light, lovely Asian flavours.

Antony Worrall Thompson | Fish and Shellfish | Starter,Main

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FRESH CRAB WITH GINGER, RED CHILLI AND GREEN TEA NOODLES

The beauty of this dish is that you hardly have to do any cooking. It is a simple assembly job, with clean, cooling, delicious flavours for the summer months.

| Fish and Shellfish | Main

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SOFT-SHELL CRABS WITH MEDITERRANEAN SALSA

Fans of soft-shell crabs will love this way of cooking them, that's easy and tasty. The super-fresh salsa, made from caper, anchovy and peppers, adds Mediterranean flair and flavour.

Ed Baines | Fish and Shellfish | Starter,Side,Accompaniment

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WARMED POACHED SALMON AND POTATO SALAD

This layered salad is a visual treat as well as a culinary one. Poaching the salmon in white wine makes it moist and flavoursome.

Richard Phillips | Fish and Shellfish | Starter,Main

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SEARED TUNA AND WATERMELON, TOMATO, BASIL AND OLIVE SALAD

Tuna and watermelon are a match made in heaven in this deliciously simple summer dish.

Maria Elia | Fish and Shellfish | Main

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QUESADILLA WITH SARDINES AND FETA

These Mexican snacks are light, and quick to make. Eat them hot with a salad or pack them for picnics or lunch.

Frank Bordoni | Fish and Shellfish | Main

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TERIYAKI MACKEREL

| Fish and Shellfish | Main

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PRAWN AND WHITE BEAN SALAD

Creamy white, tender beans and pretty pale pink prawns with a lemon parsley dressing make Gino D'Acampo's salad look as good as it tastes.

Gino D'Acampo | Fish and Shellfish | Main

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FRESH MACKEREL STUFFED WITH FETA CHEESE AND FRESH HERBS

A deliciously easy fish dish that makes a perfect summer lunch or dinner.

Gino D'Acampo | Meat | Main

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THE BEST PASTA SALAD

Cold pasta dishes can be a bit naff, but this recipe is the exception. It is simplicity itself to make and it looks good on a buffet table if you follow the instructions for the garnish.

Mary Berry | Fish and Shellfish | Main

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SALMON AND BACON PARCELS

You'll love these tasty pastry parcels which are stuffed with all manner of goodies from salmon and bacon to mushrooms and rice.

Simon Rimmer | Fish and Shellfish | Main

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RED PEPPER AND BASIL SALMON EN CROUTE

This easy pastry-wrapped salmon is wonderful for a party, and looks very good.

Mary Berry | Fish and Shellfish | Starter,Main

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ROAST LOIN OF PORK WITH LENTIL, AUBERGINE PEPPER AND TOMATO SALAD

You'll find this a delicious and summery alternative to a roast dinner. The lentil and aubergine salad goes with everything, including fish.

Frank Bordoni | Meat | Main

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SALMON, WATERCRESS AND MUSTARD PASTA BAKE

The creaminess of the cheese and salmon is balanced by the peppery watercress and mustard. What's more, this is a doddle of a recipe - an easy answer for supper.

James Martin | Rice and Pasta | Main

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CHING’S TRADITIONAL CHINESE CRISPY VEGETABLE STIR-FRY

Ching-He Huang | Vegetarian | Main

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HOT SMOKED SALMON FRITTERS WITH CORIANDER AND SPRING ONION MAYONNAISE

| Fish and Shellfish | Main

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PRAWNS AND GORGONZOLA TAGLIATELLE

Sometimes only a bowl of pasta will do. This prawn and cheese version is fabulously creamy and moreish.

Antony Worrall Thompson | Fish and Shellfish | Main

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CHICKEN TONNATO

This is originally made with veal but works just as well with chicken, which everyone loves. Cook this for a family meal - it looks great too.

Jill Dupleix | Poultry | Main

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PRAWNS IN CHILLI, GARLIC AND BUTTER SAUCE

Ridiculously easy and so very delicious, especially when served with a hunk of crusty bread and a napkin to catch all those heavenly buttery juices.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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SIZZLING HALOUMI WITH OUZO PRAWNS, BEANS AND LEMON OIL

Succulent prawns are flambed with Ouzo and served with haloumi and green vegetables, spiked with mint and a quick lemon oil.

Jill Dupleix | Fish and Shellfish | Main

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BRAISED LENTILS WITH PEAS AND BACON

This is the ultimate store-cupboard supper, and very tasty it is too! Serve it with fish or meat, or alone with some warm grilled naan bread or pitta.

Jo Pratt | Side Dishes | Side,Accompaniment

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CORIANDER AND PRAWN BALLS

Spicy and so easy to make, these Chinese-style prawn balls are delicious dipped in chilli sauce or served with rice.

| Fish and Shellfish | Starter,Side,Accompaniment

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TERYIAKI SALMON WITH COURGETTE FRITES

Antony Worrall Thompson | Fish and Shellfish | Main

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GRIDDLED SCALLOPS WITH CRUSHED POTATOES AND PINE NUT AND PARSLEY DRESSING

Jun Tanaka's simple and beautiful scallop dish is made with a handful of classic flavours, such as lemon juice, garlic, olive oil and fresh herbs.

Jun Tanaka | Fish and Shellfish | Main

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CANTONESE STIR FRIED SCALLOPS

Stir-fry is always good, but this is even better. Sliced belly pork goes fantastically with the scallops and ypu can shave minutes off the prep time by picking up ready-made veggies.

Ed Baines | Fish and Shellfish | Starter,Main

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PAN-FRIED SCALLOPS WITH BUTTER BRAISED CABBAGE, CHORIZO AND PEA SALSA

David Massey | Fish and Shellfish | Starter,Main

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CRISPY PLAICE WITH AN ITALIAN TOMATO SAUCE

This is a dead simple way of preparing plaice. Kids love this dish and you can leave out the anchovies if you prefer. Try it with buttery mashed potatoes which soak up all the lovely sauce.

Gino D'Acampo | Fish and Shellfish | Main

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WHOLE PLAICE IN A SUN-DRIED TOMATO DRESSING WITH JERSEY ROYALS AND BEURRE BLANC

Beurre blanc is a rich, buttery, slightly tangy sauce that is a great match for the ured plaice, which is enlivened by a crispy sundried tomato coating.

Brian Turner | Fish and Shellfish | Main

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POLLACK IN MUSTARD SAUCE

Created by Douglas Wright, excutive chef at Loch Fyne Restaurants, this uses whiting, a sustainable alternative to cod. It makes a sophisticated light lunch, especially if served with a glass of lightly oaked Chardonnay.

| Fish and Shellfish | Main

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PEPPERED TUNA WITH WARM BEAN SALAD

If the weather is nice enough to get out the barbeque then give this a go. If not then using a griddle and the hob will work just as well.

Jo Pratt | Fish and Shellfish | Main

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SPICED TIGER PRAWNS WITH ENDIVE AND WATERCRESS SALAD

This stylish ready-in-a-jiffy salad is so easy to make and is full of contrasting tastes and textures. Crispy, bitter endives meet chewy prawns, and the chilli and onions bring spice and flavour.

Alex MacKay | Fish and Shellfish | Main

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MIXED GRILLED SEAFOOD

| Fish and Shellfish | Starter,Main

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SEAFOOD CASSEROLE WITH BASIL BUTTER

Alex MacKay | Fish and Shellfish | Main

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SCRAMBLED EGGS WITH COCKLES AND ROASTED PEPPERS

This dish, created by Wales' award-winning Fairyhill restaurant, is an original twist on a breakfast theme using Penclawdd cockles and free-range eggs and was inspired by a piperade enjoyed in Biarritz. It makes a great snack or lunch dish as well as a starter. It can be accompanied by another Gower speciality - laverbread.

| Fish and Shellfish | Starter,Main

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POACHED GOWER LOBSTER WITH BROAD BEANS AND THAI BUTTER

This recipe, by Wales' award-winning Fairyhill restaurant, uses Gower-caught lobster. The Thai butter adds a subtle aroma and spice, while freshly-podded broad beans add colour and texture.

| Fish and Shellfish | Main

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PRAWNS WITH HARISSA, GARLIC AND BAY LEAVES

Merrilees Parker | Fish and Shellfish | Starter

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SEARED MARINATED SPICY BABY SQUID

Got a bottle of ouzo you don't know what to do with? This easy squid recipe will transport you to back to a Greek taverna in minutes.

Paul Bloxham | Fish and Shellfish | Starter,Side

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BOMBAY CRISP GARLIC PRAWNS WITH SPINACH RAITA AND MUSHROOM RICE

Monisha Bharadwaj | Fish and Shellfish | Main

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ROAST COD WITH CELERIAC AND POTATO MASH, GARLIC AND CEPS

Frank Bordoni | Fish and Shellfish | Main

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ROAST SCALLOPS WITH TRUFFLES, CELERIAC PUREE AND JUBUGO HAM

Simon Gueller, head chef of the award winning Box Tree restaurant in Ilkley, Yorkshire, shares an exquisite fine dining starter.

| Fish and Shellfish | Starter

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FILLET OF TURBOT WITH GINGER HOLLANDAISE AND LOVAGE

Andrew Nutter | Fish and Shellfish | Main

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GRILLED TURBOT WITH RED WINE REDUCTION AND SILVER ONIONS

Anton Edelmann | Fish and Shellfish | Main

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BAKED TURBOT WITH CRAYFISH

Alex MacKay | Fish and Shellfish | Main

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ROAST WILD BASS WITH LAVERBREAD BUTTER SAUCE

The combination of fresh wild bass and a light laverbread butter in this recipe from Bryan Webb at Tyddyn Llan restaurant is a simple combination but it is a light dish and speaks volumes about Welsh food.

| Fish and Shellfish | Starter,Main

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STUFFED SQUID WITH ANCHOVIES AND CAPERS

Gino D'Acampo | Fish and Shellfish | Starter,Main

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MEDITERRANEAN STUFFED SQUID

| Fish and Shellfish | Starter,Main

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PARMESAN-CRUSTED PRAWN AND HADDOCK FISHCAKES

| Fish and Shellfish | Starter,Main

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OMELETTE ARNOLD BENNETT

Ed loves smoked haddock and this omelette is an all-time favourite that he often whips up at home, either for breakfast, brunch or supper. If you poach the fish in advance and make the mixture it hardly takes any time at all.

Ed Baines | Eggs and Dairy | Main

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TUNA ON COURGETTE PANCAKE STIRFRY

We didn't know that pancakes could replace pasta, especially in a stir-fry, until Brian Turner showed us how.

Brian Turner | Fish and Shellfish | Main

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KING PRAWN TEMPURA WITH RADISH SALSA

Reza Mahammad | Fish and Shellfish | Starter,Main

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LIGHTLY CURRIED CRAB MAYONNAISE SERVED IN MINI POPPADOMS

These posh crab canapes, served on mini poppadoms, couldn't be easier. Crab meat and curry adore each other and they take minutes to assemble.

Rick Stein | Fish and Shellfish | Starter

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GARLIC AND CHILLI PRAWNS WITH PAPAYA AND ASIAN SLAW

Antony Worrall Thompson | Fish and Shellfish | Main

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POACHED SEA BASS WITH CARAMELISED FENNEL, POTATO AND SPRING ONION SALAD

Ed Baines | Fish and Shellfish | Main

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BANGKOK-STYLE PAD THAI

One of Thailand's most popular dishes, created and perfected by street hawkers in Bangkok. It's quick and easy to recreate at home.

| Fish and Shellfish | Starter,Main

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COD WITH PESTO CRUST AND AUBERGINE MASH

Aldo Zilli | Fish and Shellfish | Main

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KING PRAWN CURRY

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON AND HADDOCK FISHCAKE ON BUTTERED SPINACH WITH SORREL SAUCE

Antony Worrall Thompson | Fish and Shellfish | Main

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FISH PIE WITH PETIT POIS A LA FRANCAISE

Rick Stein | Fish and Shellfish | Main

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A MEURETTE OF PLAICE AND LEMON SOLE WITH BEAUJOLAIS

Rick Stein | Fish and Shellfish | Main

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ROAST COD WITH AIOLI AND BUTTER BEANS

Rick Stein | Fish and Shellfish | Main

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SRI LANKAN FISH CURRY

Rick Stein | Fish and Shellfish | Main

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THAI RED SEAFOOD

Rick Stein | Fish and Shellfish | Main

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ARROZ A LA BANDA (SAFFRON RICE AND SQUID WITH ALLIOLI)

Rick Stein | Rice and Pasta | Main

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SALAD NICOISE

Gino D'Acampo | Salads | Main

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SPICY HADDOCK WITH HOMEMADE CHIPS, PEA PUREE AND OLIVE MAYONNAISE

Haddock responds well to a spicy batter, which gives this very British dish a new twist. Home-made mayonnaise beats the jar stuff every time.

Ed Baines | Fish and Shellfish | Main

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SOLE AND PRAWNS WITH AN EXOTIC FRUIT DRESSING

Jean-Christophe Novelli | Fish and Shellfish | Main

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GRILLED MACKEREL, SUN-DRIED TOMATOES AND FENNEL SEED DRESSING

Gino D'Acampo | Fish and Shellfish | Starter

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SLICED TUNA STEAK SALAD WITH CHERRY TOMATOES, LEMON & GARLIC

Gino D'Acampo | Fish and Shellfish | Main

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SEAFOOD ALLA MARINARA

Gino D'Acampo | Fish and Shellfish | Main

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BRUSCHETTA WITH CANNELLINI PUREE, ANCHOVIES AND BLACK OLIVE RELISH

A fabulously posh bruschetta for only £1 per portion? Read on...

Gino D'Acampo | Fish and Shellfish | Starter

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BRAISED BLACKENED COD WITH ASIAN SALAD

Antony Worrall Thompson | Fish and Shellfish | Main

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SEARED TUNA WITH PUY LENTIL SALAD AND SUNDRIED TOMATO RELISH

Puy lentils are full of iron and a very healthy alternative to potatoes and white rice.

Merrilees Parker | Fish and Shellfish | Main

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WHOLE SEA BASS WITH CHERMOULA AND MOROCCAN SALSA

Antony Worrall Thompson | Fish and Shellfish | Main

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BABY SQUID AND CHORIZO WITH RABBIT, ORANGE JUICE INFUSED WITH VANILLA

Jean-Christophe Novelli | Fish and Shellfish | Main

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BAKED SCALLOP WITH VANILLA PIPERADE

This filo scallop piece of art is under £5 per portion. Great for an impressive dinner party.

Jean-Christophe Novelli | Fish and Shellfish | Main

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WHOLE SEABASS AND GAZPACHO SALSA

Antony Worrall Thompson | Fish and Shellfish | Main

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CAJUN SWORDFISH WITH GARLIC MAYO

Phil Vickery | Fish and Shellfish | Main

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SOUTHERN FRIED MACKEREL WITH COLESLAW, SAUTéED SPICED POTATOES AND APPLE COMPOTE

Ed Baines | Fish and Shellfish | Main

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SALMON EN CROûTE

Antony Worrall Thompson | Fish and Shellfish | Main

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MINUTE SALMON WITH TOMATO RELISH ON CREAMED SPINACH

Jean-Christophe Novelli | Fish and Shellfish | Main

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LOBSTER STEW WITH LEMON AND SAFFRON ROUILLE

Something a little extra special when you'd like to make the effort.

Ed Baines | Fish and Shellfish | Main

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THAI RED DUCK CURRY

Antony Worrall Thompson | Poultry | Main

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STEAMED CANTONESE STYLE JOHN DORY WITH AN ASIAN SLAW

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON WITH CAPER AND HERB DRESSING AND CRUNCHY SALAD

Jun Tanaka | Fish and Shellfish | Main

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SPICED TROUT WITH CUCUMBER PICKLE

Antony Worrall Thompson | Fish and Shellfish | Main

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BLACKENED SWORDFISH WITH MANGO SALSA AND HERBED COUSCOUS

Merrilees Parker | Fish and Shellfish | Main

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ROAST DUCK WITH GINGER AND LIME SAUCE WITH ROAST NEW POTATOES AND GINGER STIR-FRIED SUMMER CABBAGE

Merrilees Parker | Poultry | Main

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MOROCCAN STUFFED MACKEREL WITH COUSCOUS AND CHERMOULA

Maria Elia | Fish and Shellfish | Main

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SUMAC FRIED TIGER PRAWNS WITH A PUY LENTIL TABOULEH AND AVOCADO CREAM

Maria Elia | Fish and Shellfish | Starter,Main

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FRAGRANT CHICKEN SALAD WITH SWEET AND SOUR MANGO DRESSING

Jo Pratt | Poultry | Starter,Main

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JUNGLE CURRY WITH STICKY COCONUT RICE

Jo Pratt | Meat | Main

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GRILLED RED SNAPPER WITH COUSCOUS AND CHERMOULA

John Burton Race | Fish and Shellfish | Main

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SMOKED HADDOCK WITH SEED MUSTARD SAUCE

John Burton Race | Fish and Shellfish | Main

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SZECHUAN CRUSTED TUNA WITH CITRUS PONZU SAUCE

Richard Phillips | Fish and Shellfish | Main

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VODKA FLAMED SALMON WITH CHILLED BEETROOT AND TWO BEAN SALAD

Merrilees Parker | Fish and Shellfish | Main

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ROLLED FILLETS OF SEA BASS WITH BLACK OLIVE AND CAPER DRESSING

Gino D'Acampo | Fish and Shellfish | Main

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SARDINE BEIGNETS AND WARM WHITE BEAN AND CHORIZO SALAD

Antony Worrall Thompson | Fish and Shellfish | Side

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ROASTED SEA BASS ON SAG ALOO WITH ONION BHAJI AND TOMATO JAM

Paul Merrett | Fish and Shellfish | Main

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ROAST MONKFISH WITH BLACK OLIVE DRESSING AND GREEN OLIVE MASH

Jo Pratt | Fish and Shellfish | Main

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ROSEMARY, SCALLOP AND PRAWN KEBABS WITH WILD MUSHROOM RISOTTO

Aldo Zilli | Fish and Shellfish | Main

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TANDOORI SALMON WITH THREE PEPPER SALSA

Antony Worrall Thompson | Fish and Shellfish | Main

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SWEETCORN CAKES WITH CRAB MAYONNAISE & AVOCADO RELISH

Merrilees Parker | Fish and Shellfish | Starter,Main

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PAN-FRIED TURBOT WITH SPRING ONION OIL AND LEMON RICE

Merrilees Parker | Fish and Shellfish | Main

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SQUID INK PAELLA

Merrilees Parker | Fish and Shellfish | Main

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PAN-FRIED PRAWN AND PORK GYOZA

Merrilees Parker | Fish and Shellfish | Main

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SWEET & SOUR PRAWNS

Antony Worrall Thompson | Fish and Shellfish | Main

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CRISPY BATTERED POLLOCK WITH DRIPPING CHIPS & TARTARE SAUCE

Richard Phillips | Fish and Shellfish | Main

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ITALIAN BOUILLAAISSE WITH ROUILLE

Aldo Zilli | Fish and Shellfish | Starter,Main

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TIGER PRAWN LOLLIPOPS WITH MANGO SALSA

Jean-Christophe Novelli | Fish and Shellfish | Main

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SMOKED SALMON ROULADE

John Burton Race | Fish and Shellfish | Starter

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TUNA TARTARE WITH CUCUMBER WASABI

Merrilees Parker | Fish and Shellfish | Main

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FRIED AROMATIC SQUID WITH SPICY CUCUMBER

John Burton Race | Fish and Shellfish | Main

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WHISKY CURED TROUT WITH CHILLI AND CORIANDER MASHED POTATO CAKES

Antony Worrall Thompson | Fish and Shellfish | Main

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AUTUMNAL SCALLOP SALAD

Alan Coxon | Fish and Shellfish | Main

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GARLIC CHILLI PRAWNS ON SWEETCORN CAKES AND HERB SALAD

A beautiful summery dish perfect for any time of year!

Eadie Manson | Fish and Shellfish | Main

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HOT AND SOUR SOUP

This classic Thai dish is hardly culinary news but it pays to be reminded how good it tastes. Deeply comforting, especially when served in a large bowl, it's very quick and simple to make.

Eadie Manson | Soups | Starter,Main

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SEARED SCALLOPS WITH SPICED BUTTER AND POTATO BLINIS

This is one of those recipes you can't just make once; one bite and you're hooked. You can buy scallops quite cheaply in most supermarkets, but this recipe also works well with prawns or diced chicken.

Eadie Manson | Fish and Shellfish | Starter,Main

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QUICK TUNA MASALA AND SPICED RICE

Manju Malhi | Fish and Shellfish | Main

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QUICK BEEF IN THAI-STYLE RED CURRY

A beef red Thai curry which is easy to make but bursting with taste.

Antony Worrall Thompson | Meat | Main

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SPICY THAI MEATBALLS ON NOODLE SALAD

Ching-He Huang | Meat | Main

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SPICED MACKEREL WITH VEGETABLE RAITA

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON AND BLACK BEAN SAUCE

Ken Hom | Fish and Shellfish | Main

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TROUT ESCABECHE

Jean-Christophe Novelli | Fish and Shellfish | Main

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TUNA AND SUN-DRIED TOMATO FISHCAKES

Gino D'Acampo | Fish and Shellfish | Main

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GRILLED PEPIRADE PRAWNS WITH BEAN SALAD

Jean-Christophe Novelli | Fish and Shellfish | Main

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PáVES OF SALMON WITH ROASTED FENNEL AND SAUCE VIERGE

Jean-Christophe Novelli | Fish and Shellfish | Main

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PRAWN TOAST WITH CRISPY SPINACH

Paul Bloxham | Fish and Shellfish | Starter

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SPICED ROAST COD WITH BURSTING TOMATOES

Antony Worrall Thompson | Fish and Shellfish | Main

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PALLARD OF SALMON WITH MUSHROOM RISOTTO AND BAGNA CAUDA

Antony Worrall Thompson | Fish and Shellfish | Main

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HALIBUT CURRY WITH GREEN CHILLI AND CORIANDER

Manju Malhi | Fish and Shellfish | Main

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HOT SMOKED SALMON FISHCAKES WITH PARSLEY SAUCE

Merrilees Parker | Fish and Shellfish | Main

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BOOZY PRAWN STIR-FRY

Low-fat and bursting with flavour and freshness, this takes around five minutes to cook.

Jo Pratt | Fish and Shellfish | Main

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ORIENTAL ROAST RED MULLET

Aldo Zilli | Fish and Shellfish | Main

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SPICY PRAWN KEDGEREE

Merrilees Parker | Fish and Shellfish | Main

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GOLDEN NUTTY CHICKEN

Gino D'Acampo | Fish and Shellfish | Main

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SMOKED MACKEREL AND HORSERADISH FISHCAKES SERVED WITH BEETROOT SALSA

Jo Pratt | Fish and Shellfish | Main

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GRILLED SALMON WITH WATERCRESS MASH

Antony Worrall Thompson | Fish and Shellfish | Main

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SEABASS WITH POTATO ROSTI AND BACON AND CHERRY TOMATO SALSA

Simon Rimmer | Fish and Shellfish | Main

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MOULES MARINIERE WITH BREAD ROLLS

Mary Berry | Fish and Shellfish | Main

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CHILLI PRAWNS WITH JASMINE RICE

Ching-He Huang | Fish and Shellfish | Main

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LEEK AND HADDOCK TART

Antony Worrall Thompson | Fish and Shellfish | Main

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CULLEN SINK

Antony Worrall Thompson | Fish and Shellfish | Main

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AVOCADO FILLED WITH MANGO AND CRAB MEAT

Antony Worrall Thompson | Fish and Shellfish | Starter

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BAKED SEA BASS WITH SORREL HOLLANDAISE

Antony Worrall Thompson | Fish and Shellfish | Main

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COCONUT AND GREEN CHILLI PRAWNS

Antony Worrall Thompson | Fish and Shellfish | Main

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GRAVADLAX WITH SWEET MUSTARD AND DILL SAUCE

Antony Worrall Thompson | Fish and Shellfish | Main

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GRILLED BUTTERY SALMON WITH WATERCRESS MASH

Antony Worrall Thompson | Fish and Shellfish | Main

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CRISPY COD FINGERS WITH TARTARE SAUCE

Ed Baines | Fish and Shellfish | Main

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SPICED COD WITH CHORIZO

Antony Worrall Thompson | Fish and Shellfish | Main

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SMOKED HADDOCK AND POTATO HASH

Antony Worrall Thompson | Fish and Shellfish | Main

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SMOKED SALMON AND HADDOCK PIE

Antony Worrall Thompson | Fish and Shellfish | Main

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COD AND PARSLEY FLAN

Ed Baines | Fish and Shellfish | Main

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CRISPY TUNA FINGERS WITH TOMATO, COURGETTE AND OLIVE COMPOTE

Ed Baines | Fish and Shellfish | Main

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SALT AND PEPPER SQUID WITH ORIENTAL DIPPING SAUCE

Ed Baines | Fish and Shellfish | Starter

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BAKED SALMON SERVED WITH SEAFOOD AND PESTO POTATOES

Gino D'Acampo | Fish and Shellfish | Main

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GAMBERONI DI SAN VALENTINO (VALENTINE PRAWNS)

Gino D'Acampo | Fish and Shellfish | Main

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ROASTED SEABASS WITH ITALIAN SALSA

Gino D'Acampo | Fish and Shellfish | Main

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ITALIAN STIR FRY

Gino D'Acampo | Fish and Shellfish | Main

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TUNA STEAKS WITH SALSA VERDE AND NEW POTATOES

Gino D'Acampo | Fish and Shellfish | Main

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CRAB FISHCAKES WITH GARLIC MAYONNAISE

Paul Rankin | Fish and Shellfish | Main

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FILLET OF SALMON WITH A HORSERADISH SAUCE

Paul Rankin | Fish and Shellfish | Main

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FILLET OF COD WITH A SMOKY GARLIC AND PARSLEY BUTTER

Paul Rankin | Fish and Shellfish | Main

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GRILLED SALMON NICOISE

Paul Rankin | Fish and Shellfish | Main

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MEDLEY OF SEAFOOD WITH HERBS AND GARLIC

Paul Rankin | Fish and Shellfish | Main

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ALMEJAS A LA MARINERA (CLAMS IN TOMATO SAUCE)

Rick Stein | Fish and Shellfish | Main

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CHARGRILLED SWORDFISH STEAKS WITH SALSA FRESCA

Rick Stein | Fish and Shellfish | Main

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CRAB AND BASIL TIMBALES

Rick Stein | Fish and Shellfish | Main

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GRILLED COD WITH GREEN SPLIT PEAS AND TARTARE SAUCE

Rick Stein | Fish and Shellfish | Main

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MUSSEL, COCKLE AND CLAM MASALA

Rick Stein | Fish and Shellfish | Main

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PRAWN CALDINE

Rick Stein | Fish and Shellfish | Main

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PORTUGESE BARBEQUED SARDINES WITH PIRI-PIRI OIL

Rick Stein | Fish and Shellfish | Main

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STIR-FRIED PRAWNS AND SQUID WITH MUSHROOMS AND THAI HOLY BASIL

Rick Stein | Fish and Shellfish | Main

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STIR-FRIED RAZOR CLAMS WITH BLACK BEANS AND CHILLI

Rick Stein | Fish and Shellfish | Main

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SEA BASS WITH POTATO ROSTI AND BACON AND CHERRY TOMATO SALSA

Simon Rimmer | Fish and Shellfish | Main

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CRAB AND ASPARAGUS FETTUCCINE

Antony Worrall Thompson | Rice and Pasta | Main

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PAD THAI NOODLES

Antony Worrall Thompson | Rice and Pasta | Main

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THAI STEAMED SALMON WITH RICE NOODLES AND PAK CHOI

Antony Worrall Thompson | Rice and Pasta | Main

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PENNE WITH PRAWNS, TOMATO AND CRèME FRAICHE

Ed Baines | Rice and Pasta | Main

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SPAGHETTI WITH MEATBALLS

Gino D'Acampo | Rice and Pasta | Main

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SEAFOOD RISOTTO

Rick Stein | Rice and Pasta | Main

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GRILLED OCTOPUS AND CRISPY VEGETABLE SALAD

| Fish and Shellfish | Main

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THAI SEAFOOD SALAD WITH KING PRAWN AND CHICORY

Antony Worrall Thompson | Salads | Main

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VIETNAMESE CRAB SALAD WITH RICE NOODLES

Rachel Allen | Salads | Main

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CHARGRILLED THAI BEEF SALAD

Antony Worrall Thompson | Salads | Main

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THAI SEAFOOD SALAD AND CHICORY

Antony Worrall Thompson | Salads | Main

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SQUID, MINT AND CORIANDER SALAD WITH ROASTED RICE

Rick Stein | Salads | Main

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CLAM CHOWDER AND POTATOES

Paul Rankin | Soups | Main

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THAI NOODLE SOUP

Rick Stein | Soups | Main

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CAPONATA

This robust Mediterranean dish makes a robust partner for meats, fish and cheese. Or you can enjoy is as part of a tapas-tyle feast with plenty of crusty bread.

Frank Bordoni | Vegetarian | Starter,Main

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BUNHO BEEF WITH NOODLES

This is a classic Vietnamese dish. It has a base of fine rice noodles with a light stock and is topped with beef marinated in traditional flavours.

Antony Worrall Thompson | Meat | Starter,Main

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SEARED SCALLOPS WITH SPAGHETTI

Serve this in a large bowl for deep, deep comfort food. The seared scallops add a touch of elegance but can be swapped for king prawns or left out.

Aldo Zilli | Fish and Shellfish | Starter,Main

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SWEET CURED SALMON, POACHED HEN'S EGG AND MUSTARD DRESSING

The salmon absorbs all the flavours of its zesty marinade. The result is a light, healthy and tasty lunch - with a suprise creaminess from the poached hen's egg.

Richard Phillips | Fish and Shellfish | Starter,Main

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ORIENTAL CHICKEN SALAD

Antony Worrall Thompson | Poultry | Main

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BRILL WITH GNOCCHI ROMANA AND ROAST MEDITERRANEAN VEGETABLES

Andrew Nutter | Fish and Shellfish | Main

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HERB AND SPINACH-CRUSTED MONKFISH WITH BRAISED BABY ARTICHOKES

Ed Baines | Fish and Shellfish | Main

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GRILLED SALMON TABBOULEH

| Fish and Shellfish | Main

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VEGETABLE SALAD WITH CHILLI LIME DRESSING

| Vegetarian | Starter,Main,Side

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CROSTINI OF CITRUS CLAMS

Antony Worrall Thompson | Fish and Shellfish | Starter,Main

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SEARED CURRIED SCALLOPS WITH WATERCRESS PUREE AND MARMALADE

Scallops have a strong enough flavour to carry the watercress and the curry oil gives it just a little spice.

Paul Bloxham | Fish and Shellfish | Starter,Main

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CAESAR SALAD WITH PRAWN SKEWERS

A fantastic summer dish, especially if you are throwing a barbecue or cooking for a crowd. Full of strong, fresh flavours such as garlic and lemon.

Gino D'Acampo | Fish and Shellfish | Starter,Main

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SPAGHETTI MARINARA

Fantastically simple, fantastically good. This classic pasta dish is perfect for warm days.

Ed Baines | Rice and Pasta | Starter,Main

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SPICY THAI STYLE MEATBALLS WITH A NOODLE SALAD

You'll be surprised at how quick and easy this funky Thai dish is to make. You can prepare these meatballs ahead, and the Thai sauce and noodle salad take minutes.

Ching-He Huang | Meat | Main

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PAN-FRIED MACKEREL WITH PUY LENTIL SALAD OF HOME-ROASTED TOMATOES, FETA AND ROCKET

Mackerel is in season, and it's cheap and good for you too. This elegant, summery recipe is full of flavour.

Merrilees Parker | Fish and Shellfish | Main

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GAZPACHO WITH CRAB MAYONNAISE

JC’s fresh and vibrant take on the classic Spanish chilled soup makes a fab summer starter.

Jean-Christophe Novelli | Soups | Starter

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PAN FRIED KING PRAWNS WITH MANGO AND FENNEL SALSA

This sunshine feast makes a superb weekend meal for friends.

Andrew Nutter | Fish and Shellfish | Main

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POTTED CRAB AND MELBA TOAST

This is brilliant as a first course for a summer meal for six people, but two or three could easily polish off the whole lot for lunch. Either way serve it with toasted Irish soda bread, melba toasts, lemon wedges and mustard and cress.

David Massey | Fish and Shellfish | Starter

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GRILLED SALMON AND SCALLOPS IN A SPICY SAUCE

British scallops come into season in July - hurrah. This recipe is a fantastic combination of flavours and textures. It's a bit of effort but worth doing, especially for someone special...

Anton Edelmann | Fish and Shellfish | Main

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ASIAN MEATBALLS WITH RAW TOMATO SAUCE

A fresh and light alternative to the classic Italian meatball dish that's full of Asian flavours.

Antony Worrall Thompson | Meat | Main

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ROASTED SEA BASS WITH AVOCADO GUACAMOLE

Guacamole is traditionally served as a dip with nachos or a sauce for tacos, but Andrew Nutter loves to use it with a combination of roasted seabass and caramelised onions which will make you cry out for more.

Andrew Nutter | Fish and Shellfish | Starter,Main

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SPICY HADDOCK WITH HOMEMADE CHIPS, PEA PUREE AND OLIVE MAYONNAISE

Ed Baines | Fish and Shellfish | Main

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VIETNAMESE BEEF WITH NOODLES

This is a classic Vietnamese dish. It has a base of fine rice noodles with a light stock and is topped with beef marinated in traditional flavours.

Antony Worrall Thompson | Meat | Main

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SALMON BURGERS WITH CHEAT'S TARTARE SAUCE

A cut above your average burger these are gourmet and gorgeous, and the salmon is a nice twist. Cook them on the barbecue or under the grill.

Jill Dupleix | Fish and Shellfish | Main

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SMOKED HADDOCK AND AVOCADO SALAD

Poached smoked haddock gives this delicious summer salad a French feel.

Jean-Christophe Novelli | Fish and Shellfish | Starter,Main

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GARAM MASALA PRAWNS WITH CARROT, ALMOND AND BASMATI RICE SALAD

This makes an easy, nutritious lunch. The balance of low-protein in the prawns and good carbohydrates from the rice ensures no snacking from lunch 'til dinner.

Jo Pratt | Fish and Shellfish | Main

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QUICK CHICKEN AND PRAWN CASSEROLE

Tarragon, chives and white wine flavour this light but delicious casserole and give it a decidedly French feel. It's so simple to make - bung it all together and it's ready in 10 minutes.

Jun Tanaka | Poultry | Main

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MARINATED CHICKEN SATAY WITH MANGO, WATERCRESS AND CASHEW THAI SALAD

You can pop these on the barbecue or under the grill if the weather is poor. They make terrific party snacks and taste just as good cold.

Sophie Wright | Poultry | Starter,Main

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PRAWN AND SPRING ONION PANCAKES WITH MANGO DIP

These delicious low-fat pancakes are light and super-fresh with a Vietnamese feel about them. Make the batter in advance, and whip these up in minutes.

Andrew Nutter | Fish and Shellfish | Main

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BURMESE-STYLE BEEF CURRY WITH RICE NOODLES

Hot and spicy, this creamy beef curry is a doddle of a recipe to make and so tasty.

Ching-He Huang | Rice and Pasta | Main

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PORK CHOP WITH SWEET POTATO MASH AND A LIGHT CURRY SAUCE

Give pork chop and mash a modern makeover with sweet spuds and a light curry sauce.

Jean-Christophe Novelli | Meat | Main

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CHILLI CRAB SERVED ON COCONUT NOODLES

The combination of crab, coconut, chilli and some ginger is simply irresistible. Hard to believe, but this takes minutes to cook.

Ching-He Huang | Fish and Shellfish | Starter,Main

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RISOTTO CRAB CAKES WITH SWEET CHILLI LIME SAUCE

For a relaxed, easy lunch or supper, you can make the risotto cakes and the chilli sauce the day before. Then you only have the cook the cakes and warm through the sauce.

| Fish and Shellfish | Starter

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CRISPY COURGETTE FLOWERS FILLED WITH BRANDADE AND SERVED WITH SPICY CHORIZO, TOMATOES AND BASIL

Maria Elia | Fish and Shellfish | Main

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CRUSTED COD PEPPERONATA

A gorgeous recipefor this time of year. The cod soaks up all the robust Spanish flavours, like tomatoes, peppers and onions, and the result looks and tastes like sunshine on a plate!

Mary Berry | Fish and Shellfish | Main

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CRISPY FRIED COD WITH LENTILS AND VINEGAR

Paul Rankin | Fish and Shellfish | Main

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CANADIAN-BACON-WRAPPED SCALLOPS WITH MAPLE SYRUP

Maria Elia | Fish and Shellfish | Starter,Main

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GREMOLATA-TOPPED SALMON WITH OVEN-ROASTED TOMATOES

This is ideal if you don’t like last minute panics as the salmon and tomatoes can both be totally prepared for cooking and then just put in the oven when you need it.

Jo Pratt | Fish and Shellfish | Main

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GRILLED PEPPERED MACKEREL WITH A SALAD OF CUCUMBER, MUSTARD BEANS IN MINTED DRESSING

Ed Baines | Fish and Shellfish | Main

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QUICK CRAB AND DILL PIZZA

Canny cook Mary Berry uses ready-made ciabatta as the base for her seafood pizza. Ready in a flash, this is especially good for a relaxed brunch.

Mary Berry | Fish and Shellfish | Main

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SPICY SEAFOOD PASTA

This pull-out-all-the-stops recipe is a gorgeous, albeit rather luxurious way, to use all the fresh seafood that's around right now. Make it when you want to win friends and influence people!

Ben O'Donoghue | Fish and Shellfish | Main

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MANGO AND KING PRAWN NOODLE SALAD WITH CORIANDER DRESSING

Forget iceberg lettuce and lonely tomatoes - this exotic salad is a fabulous combination of Asian flavours, textures and tastes. And more good news, it takes minutes to prepare and is very low in fat.

Merrilees Parker | Salads | Starter,Main

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THAI CHICKEN AND PRAWN CURRY

Antony Worrall Thompson | Poultry | Main

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SMOKED TROUT AND TABBOULEH SALAD

A twist on the Lebanese speciality tabbouleh. Make sure your tomatoes are really ripe and chop them carefully so they jewel the salad rather then looking squashed.

| Rice and Pasta | Main,Side

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CHILLI SALMON RICE WITH SHREDDED OMELETTE

Merrilees Parker | Rice and Pasta | Main

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THAI RED CHICKEN CURRY WITH BUTTERNUT SQUASH, PEAS AND SPINACH

Merrilees Parker | Poultry | Main

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ROASTED PUMPKIN WITH SMOKED HADDOCK, COD AND CREAM WITH GARLIC POTATOES

Jean-Christophe Novelli | Fish and Shellfish | Main

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CHICKEN STIR-FRY WITH CHILLI JAM

The super hot chili jam sauce can be stored in a jar in the fridge for weeks and used for stir-fries, as a dipping sauce or an accompaniment to meat.

Jo Pratt | Poultry

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SALMON AND MUSHROOM GRATIN

A gorgeous and very easy dinner party dish: pancakes stuffed with herbs, mushrooms and flaked salmon, and covered with cream sauce. You can make it for six people for just under £8.

Jean-Christophe Novelli | Fish and Shellfish | Main

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MACKEREL WITH BACON AND CREAMY MUSTARD SAUCE

Mackerel, smoky bacon and spinach compliment each other beautifully in this really delicious dish. A dinner party winner and easy to pull off.

Matt Tebbutt | Fish and Shellfish | Main

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PRAWN ANTIPASTI WITH MUSHROOMS AND OLIVES

Gino D'Acampo | Fish and Shellfish | Starter

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HOME MADE FISH FINGER SANDWICH WITH HOMEMADE TARTAR SAUCE

Paul Merrett | Fish and Shellfish

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LIME AND CHILLI SCALLOPS WITH AN ASIAN COLESLAW

Jo Pratt | Fish and Shellfish | Main

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STEAMED SALMON AND COD WITH CORIANDER PESTO, ORZO AND RED PEPPER PUREE

Alex MacKay | Fish and Shellfish | Main

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SPICED FISH STUFFED WITH PRAWNS

Antony Worrall Thompson | Fish and Shellfish | Main

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GRILLED SEABASS WITH LEMON, CHIVE AND CHILLI BUTTER

Alex MacKay | Fish and Shellfish | Main

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GIRASOLE OF CRAB WITH CHIVE, LEMON ZEST, CHORIZO OIL AND COURGETTES

Gino D'Acampo | Fish and Shellfish | Main

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GREEN THAI KEBABS WITH STREET NOODLES

Antony Worrall Thompson | Fish and Shellfish | Main

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SCALLOPS IN BLACK PEPPER WITH FRESH SALSA

Scallops have two types of meat in one shell – the white meaty part, and the roe which is also known as the ‘coral’.

Gino D'Acampo | Fish and Shellfish | Main

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THAI DUCK WITH EGG FRIED RICE

Antony Worrall Thompson | Poultry | Main

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CRAB VELOUTé

Jean-Christophe Novelli | Fish and Shellfish | Starter,Main

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PAELLA

Antony Worrall Thompson | Fish and Shellfish | Main

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MISO SEARED SCALLOPS, SOBA NOODLE SALAD, MISO GINGER VINAIGRETTE

Maria Elia | Fish and Shellfish | Main

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GRILLED, STUFFED SQUID WITH BRAISED TOMATO AND BASIL

John Burton Race | Fish and Shellfish | Main

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TOMATO STUFFED WITH LANGOUSTINE AND CRAB COCKTAIL

Jean-Christophe Novelli | Fish and Shellfish | Main

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STEAMED TURBOT WITH PUY LENTIL DRESSING

Jean-Christophe Novelli | Fish and Shellfish | Main

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SALMON RAVIOLI WITH BASIL SAUCE

The extra effort to make the pasta yourself will be well worth it!

Eadie Manson | Rice and Pasta | Starter,Main

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SWEET AND SOUR PORK SALAD

Ching-He Huang | Meat | Main

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CHILLI PRAWNS WITH SPICY BEAN SALAD

Antony Worrall Thompson | Fish and Shellfish | Main

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SALMON AND SMOKED HADDOCK FISHCAKES WITH HOLLANDAISE SAUCE

Antony Worrall Thompson | Fish and Shellfish | Main

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JACK'S MUD CRAB OMELETTE

Rick Stein | Fish and Shellfish | Main

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PANACHE OF JOHN DORY, TURBOT AND RED MULLET WITH YOUNG SUMMER VEGETABLES

Rick Stein | Fish and Shellfish | Main

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ROAST GOOSE WITH SAGE AND ONION STUFFING AND APPLE SAUCE

Rick Stein | Fish and Shellfish | Main

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ROASTED SALMON WITH SALSA VERDE, NEW POTATOES AND WARM GREEN BEAN SALAD

Rick Stein | Fish and Shellfish | Main

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WARM POACHED MOROCCAN SKATE WITH CRUSHED POTATOES

Rick Stein | Fish and Shellfish | Main

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INDONESIAN SPICY GRILLED CHICKEN WITH SPICY GRAPEFRUIT SALAD

This is a great recipe to cook if you have friends to feed. It's spicy and funky, and because it uses chicken thighs, is quite cheap to make.

Ken Hom | Poultry | Main

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THAI DUCK RED CURRY

Keith Floyd | Poultry | Main

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ORIENTAL CHICKEN SALAD

Antony Worrall Thompson | Salads | Main

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MEDITERRANEAN FISH SOUP

Rick Stein | Soups | Main

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SQUID AND SUSHI SALAD

Knock your guests socks off with this sophisticated sushi salad with seared squid. It's easier than it looks!

Merrilees Parker | Fish and Shellfish | Starter,Main

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RED COOKED DUCK WITH SICHUAN PEPPERS AND CHINESE GREENS

Poaching duck in this way allows it to absorb all the flavours and the aromas of the accompanying ingredients, and keep it super-moist. You can leave the duck to steep for longer, 6-7 hours which will strengthen the flavour even more.

Ed Baines | Poultry | Main

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FLASH SEARED GREY MULLET SPIKED WITH SMOKED GARLIC SLIVERS AND SERVED WITH GINGERY BATTERED QUEENIES

Grey mullet is very affordable and like sea bass, it can take on a lot of flavour, which makes it a great choice for this dish. Smoked garlic adds its distinctive woody flavour and baby scallops bring sweeness.

Andrew Nutter | Fish and Shellfish | Main

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PAN-FRIED FILLET OF SEA BREAM WITH RATATOUILLE AND TOMATO COULIS

All the clean, fresh flavours of Provence can be found in Raymond Blanc's fragrant dish.

| Fish and Shellfish | Main

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SHALLOW-FRIED SPICE PLAICE FILLETS WITH GREEN TOMATO RELISH AND CHILLI BUTTER

This sounds, looks and tastes impressive but only you will know how easy it is to make! Japanese breadcrumbs are finer than the regular kind, giving the plaice a super-crunchy coating, and the tomato relish can be made in a flash.

David Massey | Fish and Shellfish | Main

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INDONESIAN BEEF SATAY

These taste amazing and, what's more, only take ten minutes from start to finish. We're serving them with home-made beetroot chutney, which goes really well with the beef.

Alan Coxon | Meat | Main

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CHICKEN AND NOODLE LAKSA

This is one of our favourite cold-weather recipes that requires very little cooking. The Thai chillies give it a wonderful zing.

Ben O'Donoghue | Soups | Main

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MONKFISH SKEWERS WITH LEMON AND SAFFRON RISOTTO

Gino D'Acampo | Fish and Shellfish | Main

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COCONUT AND CRAB CRUSTED RED SNAPPER WITH PINEAPPLE SALSA

Antony Worrall Thompson | Fish and Shellfish | Main

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KIPPER AND HADDOCK FISH PIE

Tristan Welch | Fish and Shellfish | Main

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SWEET CHILLI PRAWNS SALAD WITH RICE NOODLES

Tristan Welch | Fish and Shellfish | Main

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MACKEREL WITH SHREDDED KALE AND ONION PURéE

Martin Blunos | Fish and Shellfish | Main

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CURRIED ESCALOPE OF SALMON, LANGOUSTINE AND CHICKPEAS WITH A MANGO CHILLI SALSA

Alex MacKay | Fish and Shellfish | Main

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BOUILLABAISSE

Jun Tanaka | Fish and Shellfish | Main

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SEARED TUNA WITH ASIAN CRUNCH SALAD

Brian Turner | Fish and Shellfish | Main

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TEMPURA KING PRAWNS WITH CHILLI & GINGER DIPPING SAUCE

Aaron Craze | Fish and Shellfish | Starter

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SEARED TUNA WITH EDAMAME & WASABI PUREE & LOTUS ROOT CRISPS

Merrilees Parker | Fish and Shellfish | Main

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MONKFISH CURRY WITH GINGER FRIED RICE

Merrilees Parker | Fish and Shellfish | Main

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TAGLIATELLE WITH CREAMY LEEK AND HADDOCK SAUCE

Aaron Craze | Fish and Shellfish | Main

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SEAFOOD SALAD AND CANNELLINI

John Burton Race | Fish and Shellfish | Main

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FISH AMOK

Antony Worrall Thompson | Fish and Shellfish | Main

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KING PRAWNS SERVED IN SPICY TOMATO SAUCE

Gino D'Acampo | Fish and Shellfish | Main

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THAI SPICED STEAMED MUSSELS WITH CHILLI, COCONUT AND CORIANDER

Paul Merrett | Fish and Shellfish | Main

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HOT SMOKED TROUT, FENNEL SALAD AND CHERVIL DRESSING

Tristan Welch | Fish and Shellfish | Main

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KEDGEREE KIPPER RISOTTO

Paul Merrett | Fish and Shellfish

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VEGETABLE SPAGHETTI WITH CRAB

Tristan Welch | Fish and Shellfish | Main

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GARLIC MUFFIN WITH SEARED TUNA

Martin Blunos | Fish and Shellfish | Starter

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TERIYAKI SALMON

Jun Tanaka | Fish and Shellfish | Main

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RED MULLET ON LEEK AND SPRING ONION COMPOTE

Brian Turner | Fish and Shellfish | Main

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ROAST FILLET OF SEABASS, WITH CHORIZO, CHICKPEAS AND SPINACH SALAD

Richard Phillips | Fish and Shellfish | Main

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SEA BASS IN LEMON SALT WITH ASIAN COLESLAW

Antony Worrall Thompson | Fish and Shellfish | Main

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TROUT RAVIOLI WITH A CHILLI BUTTER SAUCE

Martin Blunos | Fish and Shellfish | Main

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TUNA AND CORIANDER PATTIES WITH CORIANDER DIPPING SAUCE AND ASIAN RICE SALAD

Jo Pratt | Fish and Shellfish | Main

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STEAMED HERBY SALMON WITH SPINACH AND BUTTERNUT SQUASH CURRY

Antony Worrall Thompson | Fish and Shellfish | Main

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SMOKED SALMON AND BROWN SHRIMP WITH CUCUMBER AND ASPARAGUS SALAD

John Burton Race | Fish and Shellfish | Main

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PAN FRIED SCALLOPS WRAPPED IN PANCETTA, SAFFRON LINGUINI, BASIL, MUSSEL AND SAFFRON CREAM

Richard Phillips | Fish and Shellfish | Main

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SPICED SWORDFISH ON TOMATO LINGUINE

Brian Turner | Fish and Shellfish | Main

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LANGOUSTINE WITH PERNOD AND SHELLFISH BUTTER, WATERCRESS AND THICK CHIPS

Merrilees Parker | Fish and Shellfish | Main

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THE ULTIMATE POT NOODLE

Antony Worrall Thompson | Poultry | Main

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ROASTED MONKFISH WITH CURRY SPICED LENTILS AND SPINACH

Tristan Welch | Fish and Shellfish | Main

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HADDOCK AND SMOKED SALMON EN CROûTE WITH MUSSELS

Paul Merrett | Fish and Shellfish | Main

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BROAD BEAN SOUP, CRISPY LOBSTER, BLACK OLIVES AND ROSEMARY

Tristan Welch | Fish and Shellfish | Main

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HALIBUT WITH ARTICHOKE RAGOUT

Tristan Welch | Fish and Shellfish | Main

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CRAB QUESADILLAS

Ed Baines | Fish and Shellfish | Main

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MUSSEL CHOWDER WITH A MUSSEL SANDWICH

Martin Blunos | Fish and Shellfish | Main

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CONFIT DUCK WITH ORIENTAL DRESSING AND SCRAMBLED DUCK EGG

Martin Blunos | Poultry | Main

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SWEET TUNA DAIKON ROLLS

Ed Baines | Fish and Shellfish | Main

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SEARED TIGER PRAWNS WITH SWEET CORN DROP SCONES

Martin Blunos | Fish and Shellfish | Main

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THAI THIGH PIE

Martin Blunos | Poultry | Main

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SPICED CRISPY HADDOCK WITH FRAGRANT LENTILS

Ed Baines | Fish and Shellfish | Main

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CRAB AND FENNEL PASTA WITH PARSLEY AND SUMAC CRUMBS

Jo Pratt | Fish and Shellfish | Main

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CRISPY CHICKEN, PRAWN AND VEGETABLE SALAD WITH THAI COCONUT DRESSING

Alex MacKay | Poultry | Main

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HONEY AND RAZ-EL-HANOUT GLAZED MACKEREL WITH A MOROCCAN LENTIL SALAD

Alex MacKay | Fish and Shellfish | Main

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ORANGE AND THYME MACKEREL WITH FENNEL AND BEETROOT SALAD WITH HORSERADISH DRESSING

Jo Pratt | Fish and Shellfish | Main

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SPICED SALMON FISHCAKE WITH AN ALMOND CRUST

Jo Pratt | Fish and Shellfish | Main

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CARAMELISED ORANGE CHICORY WITH CRISPY COD AND RED WINE AND JUNIPER DRESSING

Jo Pratt | Fish and Shellfish | Main

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THE MACKAY 5 MINUTE SAG ALOO WITH OYSTERS AND CHAMPAGNE TURMERIC SAUCE

Alex MacKay | Fish and Shellfish | Main

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SCALLOPS AND PRAWN TEMPURA WITH A GHERKIN DRESSING

Brian Turner | Fish and Shellfish | Main

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AUBERGINE VELOUTé WITH CURRIED SCALLOPS AND BABY AUBERGINE CRISPS

Jun Tanaka | Fish and Shellfish | Main

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LOBSTER LINGUINE

Antony Worrall Thompson | Fish and Shellfish | Main

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GRILLED SARDINE SALAD WITH PEPPERS, TOMATO AND BASIL DRESSING

Jun Tanaka | Fish and Shellfish | Main

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MACKEREL CONFIT WITH BEETROOT PUREE

Jun Tanaka | Fish and Shellfish | Starter

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SMOKED SALMON PARCELS FILLED WITH ASPARAGUS AND PRAWNS

Brian Turner | Fish and Shellfish | Main

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DOVER SOLE WITH CREAMED PEAS AND STREAKY BACON

Richard Phillips | Fish and Shellfish | Main

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HONEY AND SESAME KING PRAWNS

John Burton Race | Fish and Shellfish | Starter

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GRILLED MACKEREL WITH BEETROOT SALSA

Aaron Craze | Fish and Shellfish | Main

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SOUFFLé OMELETTE WITH SMOKED SALMON

Merrilees Parker | Fish and Shellfish | Main

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MASALA POLLOCK, POMMES FRITES AND TARTARE SAUCE

Aaron Craze | Fish and Shellfish | Main

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BUBBLING CHEESY COD WITH TAGLIATELLE

Merrilees Parker | Fish and Shellfish | Main

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SEA BASS CRUDO WITH BLOOD ORANGE AND CRISPY GINGER

Aaron Craze | Fish and Shellfish | Starter

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PITTA CRISPS WITH CHICKPEA PUREE AND SPICED TUNA DIP.

Merrilees Parker | Fish and Shellfish | Main

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GRILLED SALMON WITH STUFFED COURGETTE FLOWERS

Aaron Craze | Fish and Shellfish | Main

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ROASTED MONKFISH TAIL WITH RED WINE SAUCE, SPINACH AND POTATO

John Burton Race | Fish and Shellfish | Main

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CAJUN SWORDFISH, SWEET CORN SALSA & BRAISED BLACK BEANS

Merrilees Parker | Fish and Shellfish | Main

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GRIDDLED PRAWNS WITH SHREDDED SALAD AND PEANUT DRESSING

Merrilees Parker | Fish and Shellfish | Main

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CRAYFISH AND AVOCADO COCKTAIL WITH CRISPY FRIED TORTILLAS

Merrilees Parker | Fish and Shellfish | Main

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ROAST COD ON CARROT & GINGER PUREE WITH A CARROT AND COCONUT BROTH, ROASTED CARROTS & CRISPY CARROT

Paul Merrett | Fish and Shellfish | Main

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PRAWN AND BROAD BEAN RAVIOLI ON LEEKS AND BROAD BEANS

Paul Merrett | Fish and Shellfish | Starter

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TROUT TARTARE WITH SAUCE GRIBICHE

Ed Baines | Fish and Shellfish | Main

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PRAWN AND BACON MACARONI COOKED IN CHABLIS WITH CHABLIS CREAM SAUCE

Alex MacKay | Fish and Shellfish | Main

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BUTTER POACHED HALIBUT WITH LANGOUSTINE PUDDING

Brian Turner | Fish and Shellfish | Main

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PAN FRIED FILLET OF WILD SALMON WITH SESAME PURPLE SPROUTING BROCCOLI, COCONUT AND LEMONGRASS DRESSING

Richard Phillips | Fish and Shellfish | Main