Featuring flavours from across the world, James Martin’s teriyaki mushroom risotto with red mullet and lime leaf foam is posh comfort food that packs a punch.
These salmon skewers with wasabi root vegetable mash are rich and flavoursome – easy comfort food at its best.
Beer-cured salmon? It might sound bizarre, but in the capable hands of Michelin chef Nathan Outlaw, it’s a wow-provoking combination.
This is fabulous feel-good food at its best..
Special occasions call for a bubbling bowl of Omar Allibhoy’s lobster and saffron pasta stew.
Egg and smoked fish complement each other perfectly, especially when packaged up as a crisp, golden Scotch egg.
Mark Hix spills the dish on his recipe for a meaty monkfish cheek and fennel pie.
Channel your inner hygge with these simple potato waffles, decked with traditional creme fraiche, onion, roe and dill.
This looks very impressive considering that you don’t really make anything, and it’s great for dinner parties.
Chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince.
Fish at its finest – this smoked trout is bursting with freshness.
Dale Pinnock’s sesame soy salmon with vegetables and coconut rice is an Asian-fusion dish with serious filling power.
Ino Kuvacic’s split-style tuna is a mouth-wateringly modern take on a very old Croatian recipe.
Shut your eyes, and you’ll feel like you’re dining right by Croatia’s azure waters.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
Keep it simple for supper with Trine Hahnemann’s luscious lobster salad, a dish bursting with juicy freshness.
Dale Pinnock’s tuna carpaccio with orange dressing is a great little starter for a summer’s day.
Bursting with heat, Martin Boetz’s grilled cuttlefish and pomelo salad is a citrusy explosion of fresh herbs and chili, complimented well by the caramelised sweetness of the cuttlefish.
Keeping it raw – get summer started by serving up Eleanor Maidment’s salmon with citrus kale & black rice.
This fennel-cured salmon with cucumber & lemon crème fraîche is the perfect starter for a summer dinner with friends.