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.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.
This refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade comes layered up with avocado and red onion – serve it with crunchy tortillas and salsa for a taste of food with fire.
This monkfish recipe looks very impressive when you put it on the table. Easy for a party as you don’t need to do much – just enjoy.
This vibrant combination provides a taste of sunshine no matter what the weather.
Heavenly clams, squid and fresh fish make up the key ingredients to this Portuguese feast.
Two words. Simple and succulent.
This octopus dish really hits the spot.
This is a simple salad of magnificent Spring Bay scallops from the pristine waters off Tasmania.
Pierre Koffman’s bouillabaisse is classic French cuisine at its finest.
Cooking over a wood fire gives this octopus a smoky char, complemented by the bittersweet radicchio and the creamy texture of macadamia.