seafood

• 1 Marco Pierre White's Seafood Platter Part 2
  Marco Pierre White's Seafood Platter Part 2

• 2 Marco Pierre White's Seafood Platter Part 1
  Marco Pierre White's Seafood Platter Part 1

• 3 Ingredient of the week: squid
  It’s an odd concept to think of sea dwellers as seasonal, but as with things above sea level, seasons affect things beneath the surface too. Squid are in season – the tasty cephalopods...

• 4 Kenny Atkinson’s pan roasted scallops with gazpacho soup and basil cress
  Ingredients (Serves 4) 12 x Scallops – cleaned (your fishmonger can do this for you) 50 ml Borderfields rapeseed oil Lemon juice Salt Fresh basil leaves for garnish For...

• 5 Ingredient of the week: crab
  The crab must rank as one of the kings of the sea. More interesting than his crustacean counterpart, the lobster, crabs are less expensive and arguably more flavoursome by a long shot. The pincer...

• 6 Dorset crab linguini with chilli, anchovy and caper butter, wilted pousse from Bistro du Vin
  Ingredients (Serves 4) For the pasta 600g plain white flour 4 eggs 6 egg yolks 2 tbs olive oil A pinch of salt For the chilli butter 150g butter (unsalted) ...

• 7 Angela Hartnett's recipe for mussels with tomato sauce
  Ingredients (Serves 4) 2kg mussels 2 tbsp olive oil 1 thyme sprig 3 garlic cloves, crushed bunch of flatleaf parsley, stalks removed and leaves chopped 150ml white wine...

• 8 King prawn and mango curry
  Ingredients (Serves 4) For the curry 15g butter 1 onion, chopped 2 garlic cloves, crushed 3cm piece root ginger, peeled and finely chopped 1 Alphonso mango, peeled, pitted and...

• 9 Vietnamese prawn pops with peanut sauce
  Ingredients (Serves 4-6) For the peanut sauce 250ml/9fl oz unsweetened coconut milk, stirred 125g/4½oz peanut butter 1 tsp lime rind, finely grated 3 tbsp fresh lime juice ...

• 10 Ingredient of the week: Scallops
  Sweet and succulent, scallops are a seafood lover's dream. Pan-seared they are delicious and go wonderfully with a host of other ingredients. Try them with crispy pancetta and a Jerusalem artichoke puree....