Search results for ‘seafood’

Make Jeff Tan's home-style fried rice in king soy sauce

This homemade fried rice with Cantonese-style sausages, from the founder of Viet Food, is packed with flavour. It's quick, easy, and a supremely satisfying mid-week meal

Make Cornerstone's potted shrimp crumpets

Buttery spiced shrimp top this toasted homemade crumpet to make the perfect dinner party starter. Made it at home or get yourself over to Hackney Wick to try it at Tom Brown's Cornerstone

Make Ondine's butter-roast cod with lentils, celeriac purée and girolles

When two of our favourite seafood restaurants collaborate on a one-off menu, we sit up and take notice. Here's a recipe from Roy Brett of Ondine's menu at Wright Bros

Breddos Tacos' recipe for octopus 'al pastor' with roasted pineapple

Tacos 'al pastor' are a Mexican take on shawarma-style grilled meats. Street-food heroes turned restaurateurs Breddos Tacos share their recipe using octopus

Make Natasha MacAller's prawns with a citrus, hibiscus and chilli crumb

Cleansing hibiscus is paired with classic citrus and chillies to create an unusual crumb for this tangy prawn starter

Make these Maryland crab cakes

If the name Maryland makes you think of cookies, we're ashamed of you. Educate yourself by making these Maryland crab cakes

Make William Drabble's scallop carpaccio

It might be date night, it could an anniversary, or you might just feel like treating yourself. Either way, sometimes it's worth making something impressive, and William Drabble's carpaccio of scallops is just that


A recipe for soft-shell crab from 5&33

Soft-shell crab is one of our favourite things to eat, particularly when it comes with salsa verde à la this recipe from Amsterdam's 5&33 restaurant

A Bahian, Pará-style okra and shrimp curry

This traditional Bahian dish has come to be associated with an African-Brazilian religious ritual called Candomblé – but all you really need to know is it's delicious

Make Mark Sargeant's speedy king prawn and chorizo

Trust us, this particular recipe shouldn't be a stretch. But that doesn't mean it's not delicious, and it'll fall firmly into the '20-minute favourites' category. Check out the recipe from Mark Sergeant.