A classic watercress sauce, simple to make and perfect with all poached fish.

First created c.1860 this is lobster served in an iconic tomato cream sauce.

"A spiced aromatic liquor or stock used mainly for cooking fish and shellfish..." Larousse Gastronomique (2001)

"This is the ultimate lobster sauce, which never fails to lift the simplest grilled or poached fish to ethereal heights." Ramsay (1999)

Simple and luxurious, a dish of lobster accompanied by al dente pasta, from the doyenne of Italian cuisine, Angela Hartnett.

Strips of plaice fillet fried in a tempura batter and seasoned with Sichuan pepper, garlic, spring onion and chilli.

A surprisingly harmonious combination of clams and wild mushrooms cooked with garlic, white wine and parsley. Eat with bread and butter.

Classic Beurre Blanc enlivened with capers and parsley to create a sauce that accompanies steamed and poached white fish superbly.

A simple and hearty stew of cuttlefish cooked in the style found in the homes of Galicia.

A hot and spicy Thai-style cuttlefish salad.

A Middle Eastern dish of fish cooked with rice and onions and spiced with cumin.

Cuttlefish cooked slowly in a highly-spiced vinegary masala oozing the flavours of Goa.

A very simple one-pan dish of fish cooked with meltingly soft, slow-cooked onions and chopped black olives.

A simple dish of cuttlefish braised gently in wine and stock and served with its own ink and wilted wild garlic leaves.

Cockles and leeks in a Béchamel sauce fill classic puff-pastry cases. Much simpler to make than they might first appear.

Brill fillets grilled for only 3 or 4 minutes and glazed with an anchovy butter and garnished with chopped chives. Very quick and easy.

A recipe inspired by a Spanish "tapas" dish in which cuttlefish is seared with young garlic and served dressed with olive oil.

Brill and cockles baked in the oven with wild garlic leaves and cherry tomatoes. A simple and quick pre-Spring one-pot.

Quite obviously these are fishy versions of falafels and are served with a tahini based sauce.

This is the simplest fish curry you will ever make! It takes less than 10 minutes to cook and is totally authentic.