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Jersey royal and brown crab salad
Jersey royals and crab are in season at the same time – and they’re the perfect pairing. Often overlooked in favour of white meat, brown crabmeat has a richer flavour, complementing the earthy potatoes beautifully. An indulgent potato salad, perfect for spring.
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Best of the best seafood stew
A simple yet rich prawn-head stock forms the base of this wonderful seafood stew, packed with tomatoes, fennel and peppers, and flavoured with tarragon and orange peel. You can mix up the seafood with whatever’s in season or in your freezer.
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Chilli crab jacket potatoes
Combine the spice and fragrance of Singapore chilli crab with the simple charm of a baked potato for a weeknight staple we’re eating on repeat.
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Seafood and spinach pottage with spuds
Lerato Umah-Shaylor shares her recipe for traditional Nigerian yam porridge or pottage (see Know-how, below). Hers is packed with juicy prawns and greens.
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Chilli soy scallops with ginger and spring onion oil
Tender meaty scallops are dressed with classic Cantonese accompaniments in this starter recipe: one punchy and savoury, full of soy sauce and chilli oil; the other bursting with the freshness of ginger and spring onion – everything in perfect balance.
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Tamarind and coconut mussels with rice
Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.
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Tom Kerridge prawn cakes with dill mayonnaise
Sweet prawns are combined with spring onions, herbs and capers before being coated in crispy breadcrumbs in this top-level snack recipe by chef Tom Kerridge. The speedy dip comes together in minutes, as mayo, dill and cornichons are stirred together.
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Cockle and dill rice
Zainab Pirzada’s cockle rice recipe is inspired by her mum’s signature spicy prawn and dill rice, a family favourite in Karachi, Pakistan. Dill and rice are a wonderful flavour combination and sustainable cockles are inexpensive in the UK and make a wonderful addition.
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Marmite calamari with triple citrus mayo
Even if you hate marmite we implore you to give this incredible calamari recipe a go! When whisked into the batter it provides deep savouriness without actually tasting of marmite, upgrading this beloved holiday classic with ease.
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Crab and courgette pasta
Grating courgettes into pasta allows them to retain their fresh flavour while melting into a sauce, providing a perfect partner for indulgent crab. This speedy, dairy-free dinner is ultimate summer evening cooking.
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Prawn and green bean stew
Inspired by the two Greek dishes prawn saganaki (prawns baked in spicy tomato sauce) and fasolakia (a slow-cooked green bean stew), this dish is ripe for a summer evening. While it’s delicious eaten straightaway, any leftovers served cold the next day are fantastic, so feel free to double up on quantities.
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Vietnamese crab noodle soup
This Vietnamese crab noodle soup is wonderfully rich and creamy, with multiple layers of textures and tasty umami flavours. Add bouncy, chewy noodles to soak in all the delicious broth, then garnish with fresh herbs for a little zing. Thuy Pham’s recipe is inspired by a dish from the south called bánh canh cua nước cốt dừa.
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Vietnamese prawn baked tomatoes Chạo tôm
Thuy Pham’s baked tomatoes are a twist on Vietnamese dish, Chạo tôm. In the traditional Vietnamese dish, prawn cakes are flame-grilled on sugarcane sticks. This recipe keeps the beautifully seasoned, bouncy-textured prawn cakes,but pairs them with perfectly ripened tomatoes to give a juicy, sweet dish that makes a lovely starter, or main with rice.It can be prepared to step 2 and make the glaze the night before. Warm the glaze and finish the recipe to serve.”
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Mussels with ‘nduja, fennel and oregano
This is moules mariniere’s spicy sibling! Fiery ‘nduja adds heat to this quick and easy pot of mussels, whilst fennel’s fresh aniseed flavour complements the plump shellfish. An in-your-face bowl of flavour.
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Grilled miso lime and ginger mussels
Perfect for a starter or served with chips for a main, these crispy-zingy mussels come complete with their own mini dishes thanks to being grilled in their shells. We’d happily sit at the kitchen table and eat the lot straight off the tray.
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Mussel and potato salad with capers and thyme
A beautiful summer salad just begging to be eaten in the garden with a glass of white wine. Saline-sweet mussels, sharp capers and a kick of chilli lend bags of flavour to the potatoes.
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