Seafood Recipes

Monkfish Wrapped in Bacon

Linda Duffin | Posted 18.08.2017 | UK Lifestyle
Linda Duffin

Around 300g of monkfish (one generous fillet) will serve two people; 400-500g (one tail, cut into two fillets either side of the bone) will serve 4.

Crab Cakes

Linda Duffin | Posted 26.05.2017 | UK Lifestyle
Linda Duffin

I've never seen the sense of only using white crab meat in dishes ... it's the brown meat that has most of the flavour. These patties contain both. Don't even think about making them with tinned crab, they will be anaemic and tasteless. Get thee hence to the seaside!

The Art of Foraging With a Disability After a Super Moon

Fi Bird | Posted 29.09.2014 | UK Lifestyle
Fi Bird

Low tide is of course, when it all happens for the seaweed forager or for that matter the hunter of razor clams. The tides when there is less differentiation between low and high tide marks are called neap tides. These occur a week after spring tides and are of less interest to a seaweed forager.

Recipe of the Week: Pappardelle with Clams, Prawns and Swordfish

Theo Randall | Posted 26.03.2014 | UK Lifestyle
Theo Randall

I have had a similar dish to this in a fantastic restaurant in Puglia, southern Italy. The town is Ostuni and the restaurant is called Aqua Sale. They used a pasta called pacceri which is a large tube pasta that flattens when it is cooked and therefore traps all the sauce.

Recipe for the Weekend: Mussel Soup

Theo Randall | Posted 20.11.2013 | UK Lifestyle
Theo Randall

This is one of the tastiest and easiest ways to cook and eat mussels. Make sure you get fresh mussels as they do not keep for very long. Also make sure they are well cleaned! By adding the bread it makes it a much more filling and also soaks up most of the juice.

Recipe for the Weekend: Red Mullet Tagliarini

Theo Randall | Posted 13.11.2013 | UK Lifestyle
Theo Randall

Red mullet is the most delicious fish and using it this way is a great way to show how sweet and juicy it can be. The bay leaf goes really well with the tomato and the texture of the fine taglierini with the chunks of red mullet is wonderful! Have a good weekend!

Recipe for the Weekend: Scallop and Samphire Tagliarini

Theo Randall | Posted 30.10.2013 | UK Lifestyle
Theo Randall

This is a good way to combine samphire with scallops and prawns, as the samphire adds lots of flavour and texture to the sweet shellfish. The addition of the creme fraiche just brings together all the flavours.

Recipe for the Weekend: Seabass Carpaccio

Theo Randall | Posted 09.10.2013 | UK Lifestyle
Theo Randall

This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.

Recipe for the Weekend: Tagliatelle With Lobster, Tomatoes and Courgettes

Theo Randall | Posted 02.10.2013 | UK Lifestyle
Theo Randall

This is a great recipe to use a small lobster. As you are making a stock with the shell, you create a lot of lobster flavour which is perfect with the tagliatelle as is absorbs it really well. The addition of the courgettes gives it a juicy texture too. Try this recipe now as lobster prices are at their lowest this time of year.

Recipe for the Weekend: Monkfish and Scallops on a Rosemary Stick

Theo Randall | Posted 18.09.2013 | UK Lifestyle
Theo Randall

This is a perfect summer main course or starter dish. The combination of the tomatoes cooked with the sweet scallops and monkfish with a few capers is delicious.

Recipe for the Weekend: Prawn and Coppa Di Parma Spaghetti

Theo Randall | Posted 24.04.2013 | UK Lifestyle
Theo Randall

Coppa di Parma is a ham made from the shoulder of the pig, rather than the leg. It has a fairly high fat content so it's very versatile and usually very reasonably priced. The combination of salty, fatty, coppa with the sweet prawns and lots of parsley creates a beautiful flavour.

Recipe for the Weekend: Linguine Alla Vongole

Theo Randall | Posted 20.03.2013 | UK Lifestyle
Theo Randall

This pasta dish is one of my all time favourites. It is quick and delicious, which makes it a perfect Friday night dish.

Recipe for the Weekend: Linguine With Lobster

Theo Randall | Posted 23.01.2013 | UK Lifestyle
Theo Randall

This luxurious and surprisingly quick dish is the ultimate weekend indulgence and the very best way to eat one of my favourite foods. I always source my lobster from the British Isles, particularly Scotland, as it has a wonderfully sweet and fresh flavour.

Recipe for the Weekend: Taglieri With Scallops, Zucchini, Tomato and Capers

Theo Randall | Posted 02.01.2013 | UK Lifestyle
Theo Randall

This is one of those really quick sauces that can be made in the time the pasta takes to cook! Get the scallops in the shell if you can - they have a firmer, sweeter texture and than the ready-prepared scallops.

Recipe for the Weekend: Pan-Fried Squid With Borlotti Beans, Chilli, Anchovy and Parsley

Theo Randall | Posted 07.11.2012 | UK Lifestyle
Theo Randall

This is one of my favourite recipes. It is quick, light, simple and the flavours work beautifully together.