Pan-fried scallops are given an elegant treatment with peas and cumin foam in this remarkable scallops recipe by award-winning chef, Chris Horridge.
Salmon is prepared beautifully in this cured salmon recipe from Luke Holder. Mi cuit roughly means partially cooked, and is a great way to eat salmon.
Classic fish cakes are made even better with zingy lime dressing in this salmon fish cake recipe by Chris Horridge. These salmon fish cakes are easy to make
Simon Hulstone shares his fabulous mackerel pâté recipe with pickled cucumber recipe. Simon Hulstone is famous for his fantastic fish and seafood dishes
Gary Jones pairs sweet butternut squash with salty Gorgonzola, almonds and pickled shallots in this colourful dinner party starter
Galton Blackiston comes up with a wonderfully wintery dish, using the comforting flavours of pork belly, apple and a creamy garlic purée
This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney
James Sommerin's mackerel recipe is a creative take on mackerel fillets. Pickled beetroot, horseradish and white chocolate add a daring taste to the mackerel.
Adam Grey's pigeon recipe pairs the roast squab with a simple celeriac salad for a surprisingly easy meal. This recipe is a wonderful way to prepare pigeon.
An autumnal wild pigeon recipe from Pascal Aussignac includes an ineffably smooth Jerusalem artichoke puree and hazelnuts