Recipes by Ingredient - Seafood

Tinned sardines, heirloom tomato and onion salad, by Madalene Bonvini-Hamel
Scale, fillet and wash the sardines, pat them dry, then place them skin side up in a deep tray. In a small saucepan lightly toast all the spices, add.... more
(01 July 2011 15:01)

Crayfish popcorn, seashore salad and crayfish ketchup, by Madalene Bonvini-Hamel
Blanch the crayfish in rapidly boiling water for 1 minute, dip into iced water, remove the tails from the shells, and make a bisque using the shells..... more
(01 July 2011 14:58)

Chargrilled squid with chorizo, broad beans & wild garlic, by Richard Kirkwood
With a sharp knife open the pieces of squid, wash thoroughly under running water and dry. Score the softer side of each piece of squid and season.... more
(13 May 2011 11:01)

Hand-picked Devon crab, brown shrimp and cauliflower remoulade by Marcellin Marc
Mix all the crab ingredients together and check the seasoning. Do the same for the cauliflower rémoulade ingredients. Place the crab in the centre of.... more
(15 April 2011 13:06)

Sautéed flounder and langoustine salad, by Madalene Bonvini-Hamel
This recipe, for sautéed flounder and langoustine salad, makes the most of ingredients that are at their best in September. For more seasonal recipes.... more
(06 September 2010 09:33)

Pan fried salmon, fresh crab, samphire and sauce verge, by Sam Moody
This recipe for pan-fried salmon, fresh crab, samphire and sauce vierge comes courtesy of Sam Moody, of the Bath Priory. more
(27 August 2010 14:48)

Pappardelle with crab, fennel and tomatoes, by Theo Randall
This recipe for pappardelle with crab, fennel and tomatoes was taken from Theo Randall's new book, Pasta. more
(09 July 2010 15:59)

Risotto of crab with broad beans and english asparagus, by Jeff Galvin.
The recipe for risotto of crab with broad beans and English asparagus comes from Jeff Galvin, chef-patron of Galvin La Chapelle. more
(16 April 2010 11:45)

Seafood parcels with creme fraiche and dill for care homes
Chef's tip: These look great on a buffet table - use for a birthday party or special event. Use blanched leek strips instead of string to tie the.... more
(18 March 2010 12:00)

Glazed Scottish lobster omelette, by Derek Quelch
Glazed Scottish lobster omelette, by Derek Quelch, executive head chef at the Goring hotel, which this year celebrates 100 years under the same.... more
(26 February 2010 15:27)