Seared scallops with minted pea cream

12 large scallops, corals removed
50g butter
½ small onion, finely chopped
125g frozen peas
dash of sherry
salt and black pepper
2 tbsp fresh chopped mint
1 tbsp double cream
1 tbsp olive oil
2 spring onions, shredded and deep-fried, to garnish

Melt half the butter in a small saucepan and cook the onion until soft. Add the peas and the dash of sherry. Cook on a low heat for 5 – 10 minutes. Season and stir in the mint and cream.  Leave to cool slightly.
Process the pea mixture in a food processor until it is smooth.
Meanwhile, heat the remaining butter and oil in a pan and sear the scallops for 2-3 minutes each side.
Serve the scallops topped with the minted pea and garnished with the shredded spring onion.

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Crab Toast

Preparing: 20 minutes
Cooking: 5 minutes
Makes: 10

Groundnut oil, enough for deep frying
1 x 225 can water chestnuts, drained and finely chopped
4 spring onions, finely chopped
2.5 cm (1 inch) fresh ginger, peeled and finely chopped125g
(4 oz) crab meat
1 tsp cornflour
1 egg white
a few drops soy sauce
6 medium slices white bread
50g (2oz) sesame seeds
lemon wedges, to serve
chilli sauce, for dipping

Preheat a deep fat fryer or wok with 5cm/2in of oil.
Place the water chestnuts, spring onions and ginger in a food processor. Add the crabmeat, cornflour, egg white and soy sauce. Season and blitz to a paste.
Spread the crabmeat mixture on the slices of bread.
Sprinkle over the sesame seeds and press down lightly, then cut off the crusts and cut each slice into rounds or triangles.
Place the sesame crabmeat toasts in the deep fat fryer or wok and cook in batches for 1-2 minutes until lightly golden, turning them over halfway through. Drain on kitchen paper.
Serve with lemon wedges and chilli dipping sauce.

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Mixed Fish Kebabs

8 scallops
250g monkfish, cubed
8 whole raw prawns
8 rashers of thin streaky bacon
olive oil

Preheat the barbecue or grill to a moderate heat
Stretch each rasher of streaky bacon with the back of a knife and wrap around the scallops.
Thread the wrapped scallops, monkfish and prawns alternately onto a metal skewer – do not squash together – brush with olive oil. (Note: if using wooden skewers, soak in water for 20 mins).
Place the filled skewers onto barbecue, turning once.

Serve with barbecued/roasted vegetables or salad and Ciabatta bread.

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Haddock and eggs

Preparation time: 5 minutes
Cooking time: 13 minutes
Serves 4

4 x 150g smoked haddock fillet, skinned and boned
400ml full cream milk
4 slices poppy seed bread
8 tbsp ready made cheese sauce cheese
2 tsp wholegrain mustard
4 medium eggs
chives, for garnish

Place the fish into a pan with the milk and bring to the boil, then remove from the heat immediately and set aside for 5 minutes.
Toast the bread lightly on both sides, and spread with the mustard.
Heat the cheese sauce gently in a pan for 4 minutes, do not allow to boil.
Bring a pan of water to the boil, reduce the heat until the water is simmering and gently crack in the eggs. Poach them for about 4 minutes until soft.
Spoon the sauce over the bread and place the fish onto the sauce.  Top each stack with a poached egg.  Sprinkle with roughly chopped chives and serve.

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Kedgeree of Arbroath smokies


450g/1 lb Arbroath smokies, skinned and boned
25g/1 oz butter
1 onion, sliced
2 green cardamom pods, split
¼ tsp turmeric
1 cinnamon stick
350g/12 oz basmati rice
600ml/1 pint stock
2 eggs, hard-boiled
fresh chopped parsley


Melt the butter in a large pan, add the onion and cook for 3 minutes until it begins to soften, add spices cook for a further 3 minutes.
Add the rice and stock, reduce the heat, cover and cook for 15 minutes.
Flake the Arbroath smokies and add to rice. Stir in gently and cook for a further 5 minutes.
Serve the kedgeree garnished with the egg and with a sprinkling of parsley.

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Tempura Squid



  • 1 pound cleaned squid
  • 1 egg yolk
  • 1 cup ice cold sparkling water (the colder the better)
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup corn starch
  • 3/4 cup rice or regular flour
  • Canola oil or peanut oil for frying (high smoke point vegetable oil)


1 Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.
2 This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot (keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to 360-370°F.
3 While the oil is heating, mix all the dry ingredients together well.
4 Once the oil has reached 360°F, take the sparkling water out of the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients. Mix quickly. Do not worry if there are clumps or lumps. Over-mixing may cause the batter to become chewy when cooked.
5 Working in small batches at a time (about 8 pieces), dip the squid pieces in the batter. Pick them up one by one and gently put them in the hot oil. (Note if your fingers are coated with the batter, it will help protect them from splatter.) When the squid pieces are in the oil, use a chopstick or the handle of a wooden spoon to dislodge any squid pieces that may have become stuck from the bottom of the pot or fryer. Fry for 45 seconds to 1 minute, and remove to paper towels to drain. Note that when done, they will NOT be golden brown, but more of a pale yellow or tan. Repeat with the rest of the squid. Working in batches will help keep the oil temperature from falling too far while you are frying the squid.

Serve immediately with lime or lemon wedges, soy sauce, garlic mayonnaise, Tabasco or another hot sauce.

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Soy-glazed tuna steaks


  • 50ml soy sauce
  • 4 tbsp soft brown sugar
  • 1 garlic clove
  • ½ tsp sesame oil
  • 4 tuna steaks
  • 4 bunches of bok choi (pak choi), halved
  • 2 large limes , halved
  • oil
  • 2 spring onions , thinly sliced diagonally
  • 1 tbsp sesame seeds , toasted


  1. Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour.
  2. Barbecue the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside.
  3. Barbeque the bok choy halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.
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Salmon & leek parcels


  • 4 leeks , trimmed and finely chopped
  • 25g butter
  • 100g full-fat crème fraîche or cream cheese
  • 6 sheets filo pastry
  • 2 skinless salmon fillets


  1. Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
  2. To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
  3. Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
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Now thats BIG!

Here are some of the largest fish ever caught

1)Giant Stingray







WEIGHT:20-30 lbs









SIZE:21 ft


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Sea bass with sizzled ginger, chilli & spring onions


  • 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
  • about 3 tbsp sunflower oil
  • large knob of ginger, peeled and shredded into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 fat, fresh red chillies deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
  • 1 tbsp soy sauce
  • method

    1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
    2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
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