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

With vibes of a calçotada, Romesco sauce graces a plate of chargrilled fish and chargrilled spring onions for a smoky, simple plate.

British summer on a plate: sea bass gently poached in a court bouillon, served with a dill & lime mayonnaise and a broad bean and pea crush.

Grilled or pan-fried sea bass fillets served with thinly-sliced Florence fennel poached in an aromatic consommé.