Chef Bruce Rennie shares his recipe for a moreish monkfish with monkfish liver, Vindaloo spices, pickled shallots and quince.
Luke Nguyen’s soft rice paper rolls with prawns and pork are perfect for a tastebud trip to Vietnam, minus the jet lag.
This raw trevally salad with pomegranate is refreshing, simple and speedy. Let the devouring begin.
Nathan Outlaw’s pan-fried scallops, creamed chicory, orange and tarragon dressing are a creamy blend of fresh seafood and moreish flavour.
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.
Michelin-starred chef Nathan Outlaw creates the perfect summer dish with this crispy bass beauty.
Michelin chef Akis Chaniotis shares the intricate recipe for John Dory with hearts of palm, homemade tandoori, razor clams and a fricassée of baby gem lettuce.
Simon Bajada’s sill, dill & omelette sandwich makes a speedy and authentically Nordic lunch.
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.
Boost your mood with this vitamin-packed dish. A super-filling yet light dinner, filled with lots of B vitamins, selenium, zinc and, of course, the ever-faithful omega 3.
James Martin’s pan-roasted chilli salmon with cucumber ribbons is a flavour bomb that’s fast to whip up in a hurry.
This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
Murray Wilson, Head Chef of Muro at Rudding Park hotel shares his recipe for a tender John Dory delight.
James Morton recreates a childhood classic with this Scottish fried-mackerel dish.
Lick up the flavours of Lisbon with this vibrant Goan fish curry I was taught…
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.
This colourful cod recipe demonstrates the fish’s impressive versatility.