An unusual and tangy seafood canapé or 'nibble' based on the traditional flavourings found in coastal Britain.

A quick and simple (and very healthy) dish of boneless white fish fillets braised over a take on the classic "petit pois à la française".

Oysters served in "deluxe"-style as favoured in Japan, with trout roe and chives, and finished with a zingy ginger and soy dressing.

A whole monkfish tail is stuffed with vibrant Mediterranean flavours and cooked in the oven to create a fish version of a roast dinner.

Seasoned Puy lentils combine with red onion, anchovies and capers to base a salad dish of grilled mackerel, leftover or otherwise.

Simply grilled mackerel partnered with an overnight preparation of pickled onions. Cucumber and soured cream complete this summery dish.

Pasta, mayonnaise and white crab meat with cherry tomatoes and basil. Perfect for a lunchbox.

Pan-fried bream is served with a mayonnaise-based "stew" of early summer vegetables.

A genius twist on a classic Roman pasta dish: crisped and browned kipper "lardons" take the place of pork in an ever-popular pasta dish.

Cockles are combined with bacon and wild garlic to create a somewhat British early-summer alternative to linguine alle vongole.

Seasonal asparagus is given a dressing of tomatoes and tarragon and accompanied by pan-seared scallops. An elegant dinner party starter.

A home-style stir-fry of scallops and egg noodles, flavoured with oyster sauce, garlic, ginger and chilli (and wild garlic!).

Meltingly-tender cuttlefish strips are cooked "confit"-style in virgin olive oil and combined with seasonal artichokes and peas.

A very simple and punchy dish of bream with the flavours of Provence.

Served on a creamy purée of cauliflower and scallop roes, the white scallop meat is simply pan-fried and drizzled with aromatic curry oil.

Seasonal and simple, a tasty bean stew in which pollack fillets are cooked and garnished with a gremolata made using wild garlic.

Arancini made from a crab risotto featuring only the under-rated brown meat of the crab. Perfect as a canapé, as a starter or fish course.

Cockles steamed open in the vapour of Pernod with further aniseed notes from fennel seeds and dill. Unctuously finished with cream.

A classic and very simple Spanish tapas dish adapted to be enjoyed with the flavour of wild garlic.

A take on a real classic, monkfish stuffed with a wild garlic and parsley butter and cooked in a double-coating of breadcrumbs. With chips!