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Chorizo prawn and butter bean stew

This simple but hearty chorizo and bean stew from TV presenter Kate Humble is bound to become a new weeknight favourite. Serve with crusty bread.

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Brown shrimp chicory and blood orange salad

Bitter, crisp chicory leaves are draped in a creamy dressing, spiked with blood orange and their zest, with the briny sweetness of brown shrimp in this starter recipe from Rosie Mackean. Serve with crusty bread.

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Cornish fruits de mer

Push the boat out this Christmas and serve your guests an extravagant fruits de mer platter, piled high with the best British seafood. Cornish chef Ben Palmer shows you how.

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Giant seafood vol-au-vent

Debora says: “A pack of all-butter puff pastry is one of the wonders of the world when it comes to creating easy, impressive dishes. Use whatever fish and shellfish you like to create this mighty vol-au-vent – just use my quantities as a guideline. You’re guaranteed a ta-da moment when you bring it to the table. No flambéing required.”

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Crabby eggs en cocotte

A hidden base of crabmeat, crème fraîche and spinach awaits when you break into these baked eggs. You can prepare the crab mixture the night before and store it in the fridge, ready to make this special breakfast.

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Crab crumpet rarebit with pickled walnut ketchup

Here, crab raises workaday welsh rarebit to the height of luxury. With the rich brown meat folded into the ale-spiked cheesy sauce and the delicately sweet white crab on top, this is a real treat to impress your guests.

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Clam and lemongrass fried rice

Use up leftover cooked rice with this fragrant seafood stir-fry, ready in 20 minutes. The lemongrass, chilli, garlic and onions pack a punch of flavour, while the clams make a simple meal feel extra special.

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Socca (or farinata) with prawns, chickpeas and peppers

Debora Robertson shares her easy recipe for the Provençal chickpea flatbread, socca, This popular street-food snack is known as farinata in Italy, and can be enjoyed on its own or as a base for all sorts of toppings. How about juicy prawns, chickpeas and peppers?

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Gamberi alla busara prawns with cherry tomato sauce

The joy of this dish – a classic of Venetian cuisine – comes in using your hands to eat the prawns. The prawn shells flavour the oil too, so don’t be tempted to use peeled! Serve with bread or as a sauce for pasta.

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Brodetto Italian fisherman stew

A properly authentic brodetto (Italian fish stew) from Ancone, in Le Marche, contains an unfeasible 13 types of fish and shellfish to symbolise Jesus and his disciples. Typically it was a mix of whatever the fishermen couldn’t sell. This makes a true brodetto a rather expensive affair today. We’ve kept it simpler with white fish, mussels and langoustines, but you can go all out and add as many (or as few) fish and shellfish as you like – the flavoursome tomato, fennel and saffron broth is the real star of the show.

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Mussel and sea lettuce linguine

Strands of sea lettuce twirled through linguine bring a mineral contrast to sweet mussels and tomatoes, showing how seaweed can level up a simple meal.

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Pink and green prawn and pasta salad

Serve up a summer dinner with minimal faff. Debora Robertson’s verdant pasta salad is crammed with juicy pink prawns. Perfect for supper in the garden.

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Prawn cocktail platter

What’s better than classic prawn cocktail? A prawn cocktail platter for sharing! This recipe has stood the test of time for a reason – but the sauce can be a strangely sweet, claggy affair. Here, a proper marie rose dip made with homemade mayonnaise, quality prawns and crisp lettuce for dipping make the ultimate al fresco dish.

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Emily Scott Cornish crab toast and mayo

Cornwall-based chef Emily Scott’s recipe for crab on toast is delightfully simple but special, enriched with just a little lemon and garlic.

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Rick Stein arroz verde green rice with garlic, parsley and mussels

Mussels and rice are a winning combination in this sunny dish, flavoured with parsley and garlic. “I love these Spanish paella-type dishes,” says Rick Stein. “There’s a similar, but slightly more complicated and expensive, version of this recipe in my book Long Weekends. I remember filming it at a restaurant on the beach in Cádiz. I chose the arroz verde, but the crew went for seafood paella coloured with the extremely bright yellow of fake saffron. The camera pulled away from my demure green and white bowl to reveal everybody else wearing sunglasses while eating.”

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aromatic shrimp curry

“This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says Andi Oliver. “The fragrant broth is packed with succulent prawns.”

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