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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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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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