Showing recipes categorised by Shellfish, to filter please use the search field below.

Description Season Course Ingredients
Caponata with prosciutto-wrapped scallops and bruschetta Autumn Light meals & snacks

For the caponata

5 tbsp olive oil

1 medium aubergine, cubed

1 small onion, finely chopped

1 garlic clove, finely chopped

1 stick of celery, finely sliced

1 tsp dried oregano

1 x 200g/7oz can cherry tomatoes, juice drained and reserved

1 tbsp salted capers, rinsed

5 large green olives, pitted, chopped into large pieces

2 tbsp herb- or fruit-infused vinegar or balsamic vinegar

1 tbsp pine nuts, toasted

8 basil leaves

For the bruschetta

1-2 thick slices ciabatta

1 garlic clove, halved

1-2 tbsp extra virgin olive oil

For the scallops

3-4 king scallops

3-4 slices prosciutto

1 tbsp olive oil

Chilli prawn pasta Autumn Main course

50g butter

50g plain flour

500ml hot vegetable stock (made with cubes) 

A little butter or oil

2 cloves garlic, crushed

1 red onion, chopped

½ red pepper, sliced

½ green pepper, sliced

2 red chillies, deseeded and chopped

250g cold water prawns (the type you’d use for a prawn sandwich)

Velouté sauce

3 tblsp sweet chilli sauce

Dash of lemon juice

Dash of whipping or double cream

Handful of fresh chopped coriander

Cooked pasta – for this dish we usually use penne pasta and account for roughly 75g raw pasta weight per person.  Cook according to the packet instructions then drain and set aside until ready to use.


Crab risotto cakes with broad bean purée Spring Light meals & snacks

For the risotto cakes

450g/1lb arborio rice

splash white wine

900ml/1½ pints warm vegetable stock

100g/ 3½oz sun-dried tomatoes, chopped

1 red chilli, finely chopped

5 spring onions, finely chopped

1 lime, zest only

salt and freshly ground black pepper

200g/7¼oz crab meat, a mixture of white and brown meat

1 tbsp fresh chopped tarragon

plain flour, for rolling

150g/5½oz fresh breadcrumbs

1 free-range egg, beaten

oil, for deep frying

For the broad bean purée

900g/2lb broad beans, podded, cooked until tender

handful fresh thyme

1 garlic clove

1 lemon, juice only

100ml/4fl oz extra virgin olive oil

To Serve

Fresh green salad

Paella Summer Main course

             3 tbsp olive oil

             6 chicken thighs, boned, skinned, cut in half

             150g/5oz chorizo picante, skinned and cut into 5mm/¼in slices

             2 onions, chopped

             1 large red pepper, quartered, deseeded and sliced

             150g/5oz green beans, trimmed, cut into 2cm/¾in pieces

             3 garlic cloves, crushed

             1 heaped tsp smoked paprika

             2 pinches saffron

             1 bay leaf

             250g/9oz paella rice

             900ml/1½ pints hot chicken stoc

             500-750g/1lb 2oz-1lb 10oz live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)

             12 raw king prawns

             salt and freshly ground black pepper

             handful chopped fresh flatleaf parsley, to garnish

             lemon wedges, to serve

Pan fried scallops with caramelised cauliflower purée and cumin velouté Autumn Main course

For the sousing liquid

4 tbsp olive oil

1 shallot, sliced

1 large sprig thyme

1 bay leaf

90g/3¼oz honey

2½ tbsp white wine vinegar

15g/½oz salt

pinch white peppercorns

1 cauliflower, cut into florets

For the caramelised cauliflower purée

2 large cauliflowers, cut into florets

2tbsp olive oil

drizzle white truffle oil

salt and freshly ground black pepper

For the cumin velouté

3 tbsp olive oil

110g/4oz shallots, finely sliced

8g cumin seeds, toasted and lightly blitzed in a food processor

250g/9oz button mushrooms, sliced

500ml/18fl oz fish stock

500ml/18fl oz Gewürztraminer wine

500ml/18fl oz double cream

For the scallops

8 large scallops

2 tbsp olive oil

1 lemon, juice only

1 tbsp chopped chives

1 tbsp micro herbs

1 tbsp white truffle oil

To Serve

300g brown rice


Pan-fried scallops with crisp pancetta and Mediterranean pesto Summer Starters & nibbles

              3 rashers pancetta

             2 tbsp chopped sun-dried tomatoes

             2 tbsp virgin olive oil

             handful fresh basil

             35g/1¼oz butter

             3 scallops


PRAWN AND GINGER STIR FRY WITH BASMATI RICE Summer Main course 125G Tilda rice 300 g raw prawns 3cm fresh ginger-grated chilli flakes to your taste 4tbsp soy sauce 1 bunch spring onion juice half lime 2tbsp fresh coriander
Sardinian couscous with Clams Autumn Main course
  • 1kg/2lb 4oz small clams, such as palourde
  • 1 tbsp olive oil 
  • 1 banana shallot, finely chopped 
  • 2 cloves garlic, peeled 
  • ½ tsp dried chilli flakes 
  • 1 tbsp tomato purée 
  • 750ml/1¼ pint light chicken stock 
  • 4 tbsp dry red vermouth 
  • 200g/7oz fregola 
  • 100g Mushrooms chopped 
  • 100g Peppers chopped 
  • 2 tbsp chopped parsley, plus more for sprinkling 
Sea urchin bruschetta Spring Light meals & snacks
  • 12 sea urchins (available from specialist online suppliers, or ask your fishmonger)

    1 shallot, finely chopped

    1 tbsp dry sherry

    1 lemon, juice only

    2 tbsp extra virgin olive oil

    handful chopped fresh coriander

    1 red chilli, chopped

    4 slices French baguette

    vegetable oil, for grilling

Spanish sea food stew Spring Main course

             Olive oil, for frying

             50g/2oz shallots, chopped

             1 garlic clove, chopped

             1 leek, chopped

             1 carrot, chopped

             ½ fennel bulb, chopped

             2 celery sticks, chopped

             2 tbsp tomato purée

             4 tomatoes

             175ml/6fl oz white wine

             50ml/2fl oz brandy

             1 bay leaf

             750ml/1¼ pints fish stock

             150ml/5fl oz double cream

             pinch cayenne pepper

             1 tbsp smoked paprika

             12 new potatoes, cooked

             400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns

             2 carrots, sliced and boiled until tender

             100g/3½oz fine beans, chopped and cooked

             handful fresh parsley, chopped

             sprig tarragon

             1 lemon, juice only

To serve

             crusty bread

             garlic mayonnaise

Squid and prawns with chilli and marjoram Autumn Main Course

·         3 tbsp olive oil

·         1 red chilli, seeds removed and finely chopped

·         1 unwaxed lemon, zest and juice only

·         1 garlic clove

·         small bunch parsley, leaves only, finely chopped

·         2 tbsp finely chopped marjoram leaves

·         350g/12oz prepared squid (defrosted if frozen), sliced into rings

·         20 raw peeled king prawns (defrosted if frozen)

·         1 tsp sea salt flakes or ½ tsp fine salt

·         20 mushrooms chopped

·         1 courgette chopped

·         300g spaghetti

Tiger prawn jambalaya Autumn Main course

8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells

4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, peeled and cut into 1/2 inch (1 cm) slices

2 cloves garlic, peeled and crushed

2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices

6fl oz/175ml white basmati rice

1 tsp Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

1 tbsp roughly chopped flat-leaf parsley, to garnish

2 spring onions, trimmed and finely sliced, to garnish

salt and freshly milled black pepper


Tubetti pasta with clams, mussels and rocket Spring Main course

·         500g/1lb 2oz clams

·         500g/1lb 2oz mussels

·         320g/12oz tubetti pasta

·         150ml/5fl oz white wine

·         1 garlic clove

·         4 tbsp extra virgin olive oil, plus extra for drizzling

·         handful parsley, roughly chopped

·         1g sachet powdered saffron

·         4 plum tomatoes, deseeded and chopped

·         1 red chilli, finely chopped

·         handful rocket


Description Season Course Ingredients