A simple, one-pot fish stew of Portuguese ancestry cooked in the style now typical in Goa. Bread essential!

Grey mullet and a selection of vegetables are cooked in a Moroccan "Charmoula" spice paste and served with couscous scented with saffron.

The robust flavours of cider and sage showcase the versatility of one of the UK's most under-appreciated fish varieties.

A dish based on an infamous Vietnamese recipe of fish marinated in turmeric and fried with dill and spring onions and peanuts.