Calamari

Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

It's time to party, Mexican style.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Fragrant seafood and burghul parcels recipe - For saffron soffritto, heat olive oil in a frying pan over medium heat. Add the onion and sauté until translucent (8-10 minutes).