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Whisky-cured salmon with beetroot and blinis

by James Martin
Starters & nibbles

Serves 10-12

Prep: overnight

Cook: 10-30 mins

Whole brill, jamón butter and crispy quisquilla prawns

by Owen Morgan
Main course

Serves 4–6

Prep: 1-2 hrs

Cook: 1-2 hrs

Simple pork satay skewers

by Donal Skehan
Light meals & snacks

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Slow cooker vegetable curry

by Justine Pattison
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Prawn croquetas

by Rick Stein
Light meals & snacks

Serves 8

Prep: >2 hrs

Cook: 10-30 mins

Fiery octopus (Ojingeo bokkeum)

by The Hairy Bikers
Main course

Serves 2

Prep: <30 mins

Cook: <10 mins

King cabbage, smoked eel, fried egg

by Robin Gill
Light meals & snacks

Serves 4–6

Prep: >2 hrs

Cook: >2 hrs

Cuttlefish or squid stew

by The Hairy Bikers
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

Crabcakes

recipe

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Deep-fried squid with spiced coconut spinach and chickpeas

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 10-30 mins

Squid ink pasta with crab and chilli

by Angela Hartnett
Main course

Serves 4

Prep: 30-60 mins

Cook: <10 mins

Scallops, celeriac purée, black pudding, red chicory and anchovy salad

by Matt Tebbutt
Light meals & snacks

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Squid and carabineros prawns with bomba rice and alioli

by Freddy Bird
Main course

Serves 4

Prep: <30 mins

Cook: 1-2 hrs

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