seafood

Ingredients

Mussels in ginger coconut and red chilli broth

These fragrant mussels in ginger, coconut and red chilli broth make a simple but elegant supper. The recipe is taken from Indian Kitchens by Roopa Gulati (Bloomsbury £26), a delicious. Book of the Month.

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Wild garlic prawns pil pil

Sizzling Spanish baked prawns are given a seasonal spring twist with wild garlic and chilli in this take on a classic gambas pil pil recipe.

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Crab and prawn pot pies with chips and salad

Rosie Mackean’s luxurious crab and prawn pot pies make the perfect main for a laid-back dinner party, served with lots of chips and a zingy salad. Rosie says: “The filling is where most of the work is done here, including a fair bit of prawn shelling, but the results are scrumptious and worth every second.”

Ingredients

Moules marinières flatbreads

These flatbreads have a little pool of molten herby butter studded with plenty of plump, sweet mussels. It’s moules marinière in bread form! “Tear off the crusts and dip them in the golden liquid for a quick trip across the Channel,” says head of food Tom Shingler.

Ingredients

Thai prawn salad (Pla goong)

Juicy prawns are tumbled with a tangy lemongrass, lime and chilli dressing, then served with coriander for freshness and crispy shallots for crunch in this Thai salad recipe from Marni Xuto.

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Prawn toast bao with burnt peach chilli sauce

Chef Julie Lin shares her prawn toast bao recipe, a bestseller on the menu at her Glasgow restaurant Ga Ga.

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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.

Ingredients

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.”

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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?

Ingredients

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.

Ingredients

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.

seafood

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