Seafood Dish

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done.

A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.

Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.

An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.