A genius dish from J. Sheekey of chargrilled squid served on a warm tomato salad and topped with dressed rocket. A perfect seafood starter.

A very classic combination of traditional artisan smoked fish and best-quality poached eggs. Enough said.

The late, great Antonio Carluccio's variation on a classic Italian dish from Livorno and a perfect fish course in a large meal.

A classic incarnation of coastal Spain with squid fried in crispy batter and served with piquant alioli.

Boneless mackerel chunks marinated in sake, mirin, ginger and soy, coated in potato starch and deep fried in a classic Japanese style.

Monkfish steaks treated as Ossobuco with a rich tomato-based gravy and finished with piquant Gremolata. Ideal with a saffron risotto.

Squid is marinated in Goa's "Cafreal" masala then chargrilled and served with spicy fried potato wedges and a tart cabbage salad.

From Goa, a fresh, fragrant, spicy and tart spice paste traditionally used to marinate chicken but perfect for a variety of seafood.

Mussels and clams sautéed simply with garlic, wine and tomatoes and finished with parsley. A delight from the Adriatic coast of Italy.

An elegant and simple-to-prepare dinner party starter of steamed red mullet fillet served with quick pickled fennel and a classic sauce.

King prawns, ethically and sustainably farmed in the UK, garnished with a classic Italian combination of garlic, parsley and lemon.

A delicious, no-nonsense recipe for a pasta sauce made with fresh mussels, tinned tomatoes, garlic and herbs.

A luxurious starter of mussels cooked with cider and cream... and butter!

A tangy and spicy fish curry from Andhra Pradesh with red mullet (or gurnard) taking the starring role.

A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.

White crab meat mixed into a coleslaw made from carrot and kohlrabi and best mayonnaise. Simple to make and perfect on a baked spud.

Lovage adds a celery-like flavour to an otherwise traditional recipe for the classic French pot of mussels. Quick and easy.

A simple, quick and very fragrant dish of clams steamed open in a broth of beer, lemongrass, Kaffir lime leaves, ginger and chilli.

Fresh breadcrumbs and grain mustard combine to create an inspired crust for plaice fillets in an otherwise classic and simple dish.

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.