Key recipes you’ll want to return to again and again.

Langoustines

300ml olive oil

Pinch of chilli flakes

Salt

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.

Scallops

2 garlic cloves

Large handful fresh flat-leaf parsley

4 anchovy fillets

2 knobs butter

Splash Tabasco

12 scallops in the half shell

Splash of wine

1 lemon

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.

Squid

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.

Mackerel

4 mackerel, gutted

4 tbsp rock salt

2 tbsp ground star anise

1 tbsp freshly ground Sichuan peppercorns

2 lemons

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.