This is Justin North’s version of a seafood civet, full of the strong salty taste of the ocean.
This vibrant combination provides a taste of sunshine no matter what the weather.
Speedy to cook on the barbecue and delicious with it too.
This octopus dish really hits the spot.
Celebrate the Brighton Pride Parade at The Salt Room in Brighton with this upcoming delectable brunch.
In Catalonia, José Pizarro shows how to create some of the best-loved dishes from the Catalonian region at home.
Cooking over a wood fire gives this octopus a smoky char, complemented by the bittersweet radicchio and the creamy texture of macadamia.
Transport your guests to Ibiza with a sunny Spanish feast from Anne Sijmonsbergen’s ‘Eivissa’ cookbook.
Spring nights and platters of stuffed mussels – now you’re talking.
Chef Daniele Usai infuses his octopus recipe with plenty of flavour by using a braising liquid of sharp sour cherry juice and fragrant fennel, hibiscus and cardamom.
José Pizarro serves up a storm with this refreshing prawn carpaccio.
This simple recipe is ideal for a sumptuous starter.
This vibrant salad is one of the most popular Croatian dishes served in restaurants along the Adriatic coast.
Perfectly crisp octopus, caramelised around the edges, is unbelievably good – especially when served with twice-cooked potatoes and the delicious Portuguese herb-and-oil condiment piso.