Simon Bajada’s sill, dill & omelette sandwich makes a speedy and authentically Nordic lunch.
Edible art – Chui Lee Luk’s lobster siam is a complex dish that’s worth taking your time over.
James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food.
Spring at its most succulent – Tom Kitchin serves up his recipe for scallops with roasted, puréed and raw asparagus.
James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up in a hurry.
Packed with omega 3 fatty acids, this smoked salmon, beetroot and minted yoghurt wrap is a wonderful portable lunch.
Wake up and smell the wakame. Andrew McConnell’s tuna, avocado and wakame is a fresh bite with added tang.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
Use the freshest, best-grade fish fillet you can buy – this is a light, delicate dish that relies on the quality of its ingredients.
Lick up the flavours of Lisbon with this vibrant Goan fish curry I was taught…
Gill Meller, chef and award-winning food author shares his recipe for a bowl of comforting hot crab soup.
These juicy tacos bring vibrancy to even the dreariest of days.
A bit fancy, but this is a dish to show off with.
Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make.
North Sea halibut, razor clam and orange oil – Michelin-starred Billy Boyter’s dish is a great example of Scottish produce at its finest.
Heaven! These three magic ingredients combine to make a flavour trio that becomes quite addictive.
This colourful cod recipe demonstrates the fish’s impressive versatility.
Don’t knock the classics. This looks so impressive and, frankly, so 70s, but so what?
The relish, packed full of garlic, red Asian shallots and chillies, with sweet, salty and sour flavourings, really lifts the grilled tuna in this dish.