Brown crab meat offers a savoury kick to sweetcorn kernels in these spicy and fragrant fried morsels.

Fresh herring fillets are cured in garlic-infused vinegar then marinated in extra virgin olive oil with chilli and herbs.

A simple and flexible combination of shellfish, chorizo and beans, cooked in a manner that may evoke sensations of northern Spain.

A super-simple bake-in-the-oven dish of lemon sole fillets in a spiced, oily and buttery sauce, finished with fragrant dill.

A take on a Swedish classic cured salmon but using caringly-reared trout from the crystal clear waters of the Wiltshire Avon.

Mussels nestle in an aromatic and lightly-spiced rice pilaf for a warming and satisfying one-pot dish.

John Dory is given a simple, home-style treatment in this mild, creamy and classic Goan fish curry.

A warming, seasonal bowl of local market ingredients. Mussels are steamed in a liquor of sweated leeks and cider, and finished with cream.

Lobster mingles harmoniously within a Waldorf salad delicately spiced with flavours reminiscent of Thai cuisine.

An elegant and indulgent dish of trout fillet simply pan-fried and served with a tart sorrel and cream sauce. Very quick and easy to make.

A very simple starter plate of mackerel marinated overnight and partnered with bitter green olives and herby celery.

Cod replaces tofu in this seafoodie twist on a simple Japanese classic dish.

Elegance exudes in this recipe from J. Sheekey for lobster with avocado and fennel served with spiced cocktail dressing and delicate herbs.

The classic trinity of peas, scallops and salty pork combine with lovage to create a soup resonant of summer.

Definitely one for the summer, cooked or raw lobster is simmered in a mild and fragrant Thai yellow curry and accompanied by Jasmine rice.

An authentic blend of widely-available ingredients make this popular Thai curry paste, with the blender doing all the hard graft!

A classic and easy-to-make canapé featuring both hot-smoked and cold-smoked trout.

A fresh and zingy dish of cured fish with a variety of picked herbs and a vinaigrette that could grace any salad.

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

Cuttlefish-ink spaghetti and yellow cherry tomatoes feature in this simple and traditional Italian seafood pasta dish.