Classic and easy crab bisque made with spider crab and served with the white meat folded into an Aïoli spread over croûtes.

The traditional pub classic of shell-on prawns served in a pint glass with Marie Rose sauce, bread, butter and lemon wedges.

An adaptation of Gary Rhodes's (RIP) reincarnation of humble fish and chips in which bream, orange juice and fennel take starring roles.

Courgette, pistachios and smoked trout are combined to create a very tasty low-calorie, low-carb twist on a pasta dish.

Minced white fish mixed with lemon zest and parsley, formed into balls and poached in a rich tomato sauce. Based on an Italian classic.

A very seasonal and simple plate of golden-crusted pollack with creamy celeriac purée and crispy kale leaves.

A simple celebration of homegrown good stuff: artisan smoked fish, winter veg and peppery salad leaves. Plus a creamy horseradish dressing.

Sensational Korean seafood pancakes made with a variety of produce widely available in the UK and really easy to make... Pancake Day or not!

A very simple dish of cod fillets coated with spiced flour, browned in the pan and then baked in the oven with garlic and lemon.

Classic fish and chips made with the underrated whiting, served with mushy peas and tartare sauce.

The simplest of dinners: Lemon sole on the bone baked in a bag with herbs, lemon, olives and sundried tomatoes.

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

A simple and rustic Italian dish of mussels cooked with cannellini beans in a simple tomato sauce.

An old-school classic combination of smoked fish with best-quality scrambled eggs.

Fillets of pollack served atop wilted chard leaves and garnished with mussels and a butter sauce flavoured with whisky and chervil.

Crisp-coated squid cooked in the spirit of onion bhajias with spicing from cumin and ajwain. Very simple to make.

Breaded herring milts served with a simple sauce of reduced chicken stock, butter and sherry vinegar and spiked with shallot and parsley.

A stunning, simple and understated dish of red mullet braised in a simple wine sauce with leek, cherry tomatoes, olives and parsley.

To me a nostalgic dish, a "signature" dish of a great mate, of prawns and celery in "Bloody Mary" sauce, but now made with UK king prawns.

Drawn from a Marseillaise classic, this is John Dory, mussels and vegetables cooked in a garlic cream soup.