Key recipes you’ll want to return to again and again.
300ml olive oil
Pinch of chilli flakes
4 langoustines, split in half lengthways
Large handful parsley, finely chopped
Olive oil, for dressing
Juice of 1 lemon
1 Mix olive oil, chilli, salt. Coat langoustines. Light barbecue or heat grill to max. Cook for 4-5 minutes, shell-side down. Turn and cook for 1-2 minutes. 2 Mix parsley, oil, lemon juice and salt. Brush flesh with dressing. Serve.
2 garlic cloves
Large handful fresh flat-leaf parsley
4 anchovy fillets
2 knobs butter
12 scallops in the half shell
Splash of wine
1 Blitz garlic with parsley and anchovies. Add butter and Tabasco and blitz until amalgamated. 2 Put scallops on barbecue or grill, shell-side down. Add wine and knob of garlic butter and cook for 4-5 minutes. Finish with a squeeze of lemon. Serve scallops in shells.
4 squid, about 250g each, cleaned
Zest 1 lemon
Pinch of cumin
Pinch of sea salt
1 garlic clove, crushed
Juice 1 lemon
Small handful fresh coriander, chopped
1 Make cut down one side of squid’s body tube and open out. Mix together lemon zest, cumin, sea salt, garlic and olive oil and rub into squid. Marinate for 2 hours in fridge. 2 Put on very hot barbecue or grill and cook for no more than 2 minutes on each side. Serve with salt, lemon juice and coriander.
4 mackerel, gutted
4 tbsp rock salt
2 tbsp ground star anise
1 tbsp freshly ground Sichuan peppercorns
1 Make slashes in mackerel down to bone. Mix rock salt, star anise and peppercorns and rub into skin. 2 Brush with olive oil and barbecue or grill 3-4 mins each side until blackened and crisp. Finish with squeeze of lemon.