BY CATEGORIES
Chicken and prawn kofta
“Prawns give a sweetness and a juiciness to these kebabs, which I love. You can, as always, work the mix into patties for burgers or sticks like traditional kebabs. My favourite is to serve the koftas in bread with a spicy mango salad, but I might also suggest you spread the mixture on ciabatta and toast it.” Chef Sabrina Gidda
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Mussel and egg pancake with soy beansprouts
Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.
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Crab pots with parmesan crisps
Effortless but packed with flavour, this easy crab starter with fancy parmesan crisps can be made entirely in advance in just 15 minutes.
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Curried fish chowder
Fish chowder is quick and comforting. This one (inspired by the flavours of coronation chicken) certainly fits the bill, pepped up with ginger, garlic and curry powder and finished with a few dollops of mango chutney.
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Prawns in blankets
A great festive canapé that’s ready in a flash, prawns in blankets also taste incredible in a sarnie with mayo and rocket.
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Kimchi prawn cocktail boats
Prawn cocktail will forever be the poster child of 1970s dinner parties, but its appeal is timeless. We’ve added kimchi for tangy crunch and spruced up the dressing with sriracha and soy sauce for a very modern take on a 70s classic.
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Crab cakes with katsu curry sauce
James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter.
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James Martins Coquilles St Jacques
James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato.
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Prawn and lemongrass hot and sour soup
Georgina Hayden’s fragrant hot and sour soup is packed with prawns, noodles and zingy fresh herbs. Batch cook and freeze the broth ready for busy nights.
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