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Mitch Tonks showed Jenni how to cook the perfect Warm Seafood Salad, and talks about his latest book 'Fish Easy' (publ. Pavilion).

Warm Seafood Salad

Many of us might gulp at the prospect of carefully preparing and safely cooking a pile of fresh shellfish. Self-taught chef, restaurateur and fishmonger Mitch Tonks says that it is the ultimate fast food - easy to prepare, quick to cook, full of flavour and bursting with nutrients. A few ingredients and a little know-how can be combined to make a simple and sustainable fish supper.

 to be kept up to date with all cookery items.

Ingredients

• 200g mussels (scrubbed and wispy beards pulled off)
• 200g clams and cockles (washed)
• Remove and discard any shells that are broken or open and that do not close when tapped sharply
• 2 small squid, cleaned and skinned
• 150g peeled cooked prawns (jumbo shrimp)
• For the dressing:
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 clove garlic, grated
• 1 small dried bird's eye chilli, crushed
• 1 tbsp finely chopped curly parsley

Recipe serves 4

Preparation method

Steam the mussels, clams and cockles over 100 ml water for 3-4 minutes (discard any that remain closed after steaming). Leave them to cool slightly, then remove from their shells and put in a bowl

Strain the mollusc juices then add the squid and enough water to cover it. Bring to the boil, then simmer for 4-5 minutes

Drain the squid and leave to cool, then slice it into thin rings and place it in the bowl with the mussels, clams, cockles and prawns

Combine all the ingredients for the dressing apart from the parsley

Whisk the dressing together then mix in the parsley

Toss the seafood with the dressing and serve warm.

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