Oysters au natural served on a bed of ice or seaweed with a piece of lemon is the best way to eat oysters.

There are several classic sauces to serve with oysters.

Mignonette Sauce
Combine two chopped shallot, 10ml of good quality red wine vinegar, juice of half a lemon, 1 teaspoon of brown sugar, a grind of black pepper.

Chilli Sauce
As above but include two de seeded and finely chopped red chilli’s, a couple of sprigs of coriander and an extra spoon of sugar.

Horseradish
Combine equal quantities of tomato ketchup and horseradish sauce together and add a dash of Worcestershire sauce.

- 20 Oysters
- 3 tablespoons bread crumbs
- 2 eggs
- 2 tablespoons cream
- lemon juice
- salt, pepper, nutmeg, cayenne
- half pint white sauce
 

Blanch the oysters and strain the liquor into a small pan. Mix the bread crumbs with the salt, pepper, cayenne and nutmeg. Add a squeeze of lemon juice and the oysters and mix together. Beat the eggs and stir into the other ingredients with the cream and oyster liquor. Butter a small dish and sprinkle with bread crumbs. Add the mixture and steam for three quarters of an hour. Turn out and serve with white sauce poured over it.

- 12 Oysters
- 4 skinless Chicken breasts
- 2 garlic cloves (finely chopped)
- 25g/1 ounce butter
- 25g/1 ounce Flour
- salt & pepper
- Tarragon
- oil / butter for frying

Open the oysters reserving the liquor. Slit the chicken breasts forming a "pocket" in each. Blend one ounce of butter with the garlic, season with salt and pepper and add the oysters and stuff each pocket (three oysters per chicken breast). Secure the pockets with a cocktail stick. Season the flour with salt and pepper and coat each chicken breast. Fry the chicken turning frequently for 8-10 minutes. Remove the chicken from the pan, add the oyster liquor and tarragon and use the juice to coat the chicken for serving.

- 12 Oysters (washed and scrubbed)
- 4 ounces butter
- black pepper
- juice of one lemon
- 2 cloves crushed garlic

Combine butter, lemon juice, pepper and garlic and gently cook until the butter has melted. Place the scrubbed unopened oysters deep shell down on the Bar-B-Que rack. When the shells begin to open, the oysters will have cooked in their own juice and are ready to eat. Lift the oysters carefully from the rack with a pair of tongs, loosen meat from the shell with a knife and serve with a garlic butter sauce as a dip.

- 4 rump steaks
- 1 ounce butter
- black pepper
- 12 Oysters (Shelled)
- crushed garlic
- chopped parsley

With a sharp knife, slit the steak length ways thus forming a "pocket". Mix together the oysters, butter, garlic, black pepper and parsley. Fill each pocket with the mixture (3 oysters per steak). Seal the opening with a cocktail stick and grill as you would an ordinary steak.

Poach the oysters in their own liquor in a sauce pan, having opened and detached them from their shells. Do not allow to boil. Strain the oysters and pat dry, dip in batter and fry in oil until crisp and golden. Serve immediately. Or alternatively.....Dip raw oysters in egg yolk and roll in dry bread crumbs. Shallow fry in butter for no longer than one minute each side. Serve at once on hot buttered toast.

- 24 Oysters
- 175ml soured or double cream
- 25g parmesan cheese, grated finely
- 50g butter
- black pepper

Open oysters and leave on the deep shell. Put a level table spoon of the cream on top of each oyster, sprinkle with parmesan and a grind of pepper, drizzle some melted butter on top, or place under a hot grill for about 3 minutes until golden brown. Serve immediately garnished with chopped parsley.

- 24 Oysters
- 300g Portobello, Chanterelles, Ceps or even Button Mushrooms
- 30g butter
- 60g chopped shallots
- juice of a lemon
- 60g Gruyer cheese
- 20g crème fraiche or soured cream
- ground black pepper
- chopped parsley

Open the oysters reserving the juice, arrange the oysters in the deep shell in a shallow oven proof dish or grill pan. Chop the mushrooms finely, melt the butter in a frying pan add the shallots, and sauté for a minute, add the mushrooms and the lemon juice and sauté for another minute, add the reserved oyster juice and a good grind of black pepper, stir in the crème fraiche and the chopped parsley. Spoon over the oysters top with a little grated Gruyere and place under the grill for a minute until golden and bubbling. Serve at once.

Open the oysters and detach from their shells. Wrap each oyster in a rasher of streaky bacon. Fasten with a small skewer. Grill for approximately five minutes until the bacon is cooked turning once. Sprinkle with fried bread crumbs and serve on hot toast garnished with watercress.

- 20 Oysters
- 3 limes
- sunflower oil for frying
- 50g plain flour
- 50g corn flour
- 4 teaspoons of sesame seeds (toasted)
- 175ml ice cold soda water or fizzy mineral water
- 4 tablespoons soy sauce
- 4 tablespoons water

Open the oysters, pour off the juice, and reserve the meats. Make a dipping sauce by combining the soy sauce, water and the juice of 1 lime, put in a bowl and allow to stand.
Heat the sunflower oil to 190C, make a batter by sifting the flour, corn flour and a pinch of salt into a bowl. Stir in the sesame seeds, then mix in the water straight from the fridge, the batter should be slightly thick. Dip the oysters one at a time in the batter then straight into the hot oil. They will be ready and golden in about 1 minute. Lift out and drain on kitchen paper. Serve with the dipping sauce either on a plate or back in the deep cups of the oysters.

- 2 dozen Oysters
- butter
- freshly ground pepper
- 1 pint full cream milk
- salt to taste
- dash of Tabasco

Sauté the oysters in two tablespoons of butter together with their own juice until the edges begin to curl. (No more than five minutes) In a large saucepan, gently heat the milk, add the oysters an liquor. At this point you could also add finely minced garlic and a dash of cayenne pepper, minced onions and celery, dried mustard or curry powder depending on your taste. Simmer for approximately 5-8 minutes. Season with salt, pepper and tobacco. Add two tablespoons of butter and continue heating until melted. Heated bowls in a warm oven, our oyster stew in each bowl and sprinkle with paprika or parsley to garnish.

- 12 Oysters
- 500g spinach
- 50g very finely hopped shallots
- 2 cloves of very finely chopped garlic
- 25g butter
- 2 tablespoons double cream
- 1 tablespoon pernod or pastis
- good dash of Tabasco
- 50g Cheddar cheese
- black pepper

Open the oysters, reserve the juice. Wash the spinach and place in a large saucepan. Heat for 3-4 minutes until the leaves have wilted. Drain well and squeeze out any remaining liquid. Chop finely and arrange on the oysters. Saute the shallots and garlic in the butter. Add the oyster juice and black pepper to taste. Finally, add the cream and bring to a simmer and then add the Tabasco and Pernod. Spoon the mixture over the spinach, top with the cheddar and pop under the grill until the cheese bubbles and serve immediately.

- 24 Oysters
- 60g Cheddar cheese
- 60g good smoked bacon
- 2 tablespoons tomato ketchup
- 2 teaspoons Worcestershire sauce
- black pepper
 

In a bowl mix the cheddar and bacon add the tomato ketchup and Worcestershire sauce and season to taste. Leave to stand for an hour. Open the oysters and spoon equal quantities of the mixture over the oysters and pop under a grill for about 4-5 minutes until golden brown. Serve immediately.

- 24 Maldon oysters
- 2 eggs, beaten
- 2 cups cornmeal
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons flour
 

PREPARATION:
Shuck and drain oysters.
In a bowl, beat eggs; add drained oysters and let stand for 10 minutes. Mix cornmeal, sugar, salt, pepper and flour.
Dip oysters in cornmeal mixture and fry in batches in deep hot oil or shortening -- at about 370° - until golden brown. Drain and server with a wedge of Lemon.

- 24 raw Maldon oysters in their own juices
- 2 celery stalks in 1/4” slices
- 1 red bell pepper, sliced
- 2 carrots cut in matchstick pieces
- 1/2 white onion, sliced
- 8 oz can water chestnuts, drained

- 1 Pack of sugar snap peas
- Fresh Broccoli
- 2 tablespoons oil
- 1/3 cup water
- 2 teaspoons sugar
- 1 packet of oriental fry seasoning
- 2 tablespoons soy sauce

Blend seasoning, soy sauce, sugar, and water. Set aside.
Boil some water in a pan, when boiling put in vegetables wait until water boils again, remove vegetables and refresh in cold water.
Heat some oil in a skillet or wok, put refreshed vegetable and stir-fry.
Add oysters and stir-fry until they shrink, probably2 minutes.
Add seasoning. Stir-fry 1 minute.

- 8 oz. bowtie pasta
- 2 Large chopped onions
- 4 oz chopped mushrooms
- 24 Maldon oysters
- 4 cloves garlic, peeled and minced
- 1 teaspoon dried rosemary
- 1 Packet of spinach
- 1 Jar of good quality chicken stock
- 1 can (15 oz.) white beans, drained and rinsed
- 2 – 4 tablespoons slivered almonds
- 2 – 4 tablespoons Parmesan cheese, coarsely shredded
- salt & pepper to taste

Cook pasta according to package directions. Drain; keep warm.
Meanwhile, add some olive oil to large skillet and sauté the onions,
mushrooms, garlic and rosemary until tender, 5 to 8 minutes.
Add oysters, spinach and stock; heat to boiling. Reduce heat and
simmer, covered, until spinach is wilted, 5 to 8 minutes.
Stir in beans and cook until broth is reduced, 3 to 4 minutes. Stir bean
mixture into pasta; sprinkle with half of the Parmesan cheese and nuts;
toss. Season to taste with salt and pepper. Sprinkle with remaining cheese
to serve.

- 12 large Maldon oysters,
- 55g/2oz butter
- 200g/7oz tagliolini pasta, preferably fresh
- 2 tbsp white wine vinegar
- ½ lemon, juice only
- 1 small bunch of chives, finely chopped
- salt
- freshly ground black pepper

1. Bring a pan of salted water to the boil. With an oyster knife, open the oysters and scoop the oysters' flesh out of the shell. Cut them in half and put them back in their own water, taking care not to leave any bits of shell in the oyster water.
2. Gently melt the butter in a large saucepan.
3. Meanwhile, add the pasta to the pan of boiling salted water. It should take two minutes to cook, if you're using fresh pasta, or according to packet instructions. Drain the cooked pasta, reserving some of the cooking water.
4. Add the drained pasta to the pan with melted butter. Then add the oysters and the oyster water. Add the chives, vinegar and lemon. Stir for a couple of minutes, just to warm the oysters up. Add more water or butter if needed.
5. Serve immediately.

- Winkles

- salt and pepper

- 2 bayleaves

- spring thyme

Wash the Winkles well. Pop them into a saucepan and cover with cold water. Add salt and pepper, a couple of bayleaves and a few springs of thyme. Bring to the boil. As soon as they boil, take them off the heat and drain them. They can be eaten hot or cold with the help of a pin.

- 5lb (2.5kg) Mussels, cleaned and bearded

- ground black pepper

- 8 cloves garlic

- 2 shallots

- 1 small bunch parsley

- 2 pints (1 litre) Muscadet

- 1 bouquet garni (thyme, bayleaf and tarragon)

- 2oz (50g) butter, cut in small chunks

Put the cleaned mussels in a large saucepan. Pepper generously. Add the chopped garlic, shallots and parsley. Pour in the wine, add the bouquet garni, cover and cook over a high heat for 8 minutes. Shake well to make sure that all the Mussels are opened. Add the butter and cook for a further 5 minutes. Remove the bouquet garni. Serve the mussels immediately with their juice.

- 1 Dressed Crab or 8oz (225 g) mixed prepared crabmeat
- 5oz (150 g) firm waxy potatoes
- 1 slightly rounded tablespoon capers, drained and chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 spring onions, finely chopped (including the green parts)
- 2 pinches cayenne pepper
- 1 heaped tablespoon chopped fresh chervil coriander or parsley
- groundnut oil for frying
- salt and freshly milled black pepper
- lime quarters, sprigs of fresh chervil, coriander or flat-leaf parsley, to garnish

1. First put the unpeeled potatoes in a saucepan with boiling water and salt, and simmer them for exactly 10 minutes. Meanwhile measure out the rest of the ingredients, except the groundnut oil, into a mixing bowl and mix together thoroughly. When the potatoes are cooked, drain them and as soon as they are cool enough to handle, peel off the skins and grate the flesh on the coarse blade of the grater, pushing the potatoes all the way down the length of the grater so that the strips are as long as possible.

2. Now carefully combine the grated potato with the Crab mixture, trying not to break up the pieces of potato. Have a flat tray or baking sheet handy, then take rough tablespoons of the mixture and form them into eight little cakes, squeezing and pressing them evenly together – don't worry about any ragged edges: this is precisely what gives the crab cakes their charm when cooked.

3. When the cakes are made, cover them with clingfilm and leave in the fridge for at least 2 hours to chill and become firm. To cook, heat 11/2 tablespoons of oil in a frying pan, making sure it is very hot, then gently slide in the crab cakes using a spatula. Cook them for 3 minutes on each side, turning the heat down to medium. Don't turn them over until the 3 minutes are up or they will not be firm enough. Remove them to a plate lined with kitchen paper, then transfer them to a warmed serving plate and garnish with lime quarters and chervil, coriander or flat-leaf parsley.

- 200g unsalted butter

- 400g cooked, peeled Shrimps or Prawns

- ½X2.5ml spoon ground white pepper

- ½X2.5ml spoon ground mace

- ½X2.5ml spoon ground cloves

- melted clarified butter

Melt the butter in a pan and heat the Shellfish very gently, without boiling, with pepper, mace and cloves. Turn into small pots with little of the butter. Leave the remaining butter until the residue has settled, then pour the butter over the Shellfish. Chill. When firm, cover with clarified butter. Store in a refrigerator for not more than 48 hours before use.

- 4 fennel bulbs, trimmed

- 4 tomatoes, peeled and diced

- 8 drained canned anchovy filets, halved lengthways

- a large pinch of saffron threads soaked in 30ml/2 tbsp hot water

- 150ml/¼ pint/ cup chicken or fish stock

- 2 red or yellow peppers, seeded and each cut into 12 strips

- 4 garlic cloves, chopped

- 15ml/1 tbsp chopped fresh marjoram

- 45ml/3 tbsp olive oil

- 1 sea bass, about 1.75kg/4-4½lb, scaled and cleaned

- salt and ground black pepper

- chopped parsley, to garnish

1. Preheat the over to 200°C/400°F/ Gas 6. Quarter the fennel bulbs lengthways. Cook in lightly salted boiling water for 5 minutes, until barely tender. Drain and arrange in a shallow ovenproof dish. Season with pepper; set aside.

2. Spoon the diced tomatoes and anchovy strips on top of the fennel. Stir the saffron and its soaking water into the stock and pour the mixture over the tomatoes. Lay the strips of pepper alongside the fennel and sprinkle with the garlic and marjoram. Drizzle 30ml/2 tbsp of the olive oil the peppers and season with salt and pepper.

3. Bake the vegetables for 15 minutes. Season the prepared Sea Bass inside and out and lay it on top of the fennel and pepper mixture. Drizzle the remaining olive oil over the fish and bake for 30-40 minutes more, until the Sea Bass flesh comes away easily from the bone when tested with the point of a sharp knife. Serve at once, garnished with parsley.

- 150ml/¼ pint/ cup sunflower oil

- 15ml/1 tbsp paprika

- 5-10ml/1-2 tsp harissa or chilli powder

- 10ml/2 tsp ground cumin

- 10ml/2 tsp ground coriander

- 2 garlic cloves, crushed juice of 2 lemons

- 30ml/2 tbsp chopped fresh mint leaves

- 30ml/2 tbsp chopped fresh coriander

- 4 Mackerel, cleaned

- salt and ground black pepper

- lemon wedges, to serve

- mint sprigs, to garnish

1. In a bowl, whisk together the oil spices, garlic and lemon juice. Season, then stir in the mint and coriander to make a spicy marinade.

2. Make two or three diagonal slashes on either side of each Mackerel so that they may absorb the marinade. Pour the marinade into a shallow non-metallic dish that is large enough to hold the fish in a single layer.

3. Put in the mackerel and turn them over in the marinade, spooning it into the slashes. Cover the dish with clear film and place in the fridge for at least three hours or more if you wish.

4. When you are ready to cook the Mackerel, preheat the grill to medium-high. Transfer the fish to a rack set over a grilling pan and grill for 5-7 minutes on each side until just cooked, turning the fish once and basting them several times with the marinade. Serve hot or cold with lemon wedges, garnished with mint. Herb-flavoured couscous or rice make good accompaniments.

COOK TIP: These spicy Mackerel can be cooked on barbecue. Make sure the coals are very hot before you begin cooking. Arrange the fish on a large hinged rack to make turning easier and barbecue for 5-7 minutes, turning once.

- 4 fillets of Brill, about 175-200g/6-7oz each, skinned

- 150g/5oz/ cup chilled butter, diced, plus extra for greasing

- 115g/4oz shallots, thinly sliced

- 200ml/7fl oz/scant 1 cup robust red wine

- 200ml/7fi oz/scant 1 cup fish stock

- salt, ground white pepper

- fresh chervil or flat leaf parsley leaves, to garnish

1. Preheat the over to 180°C/350˚F/Gas 4. Season the fish on both sides with salt and pepper. Generously butter a flameproof dish, which is large enough to take all the Brill fillets in a single layer without overlapping. Spread the shallots over the base and lay the fish fillets on top. Season.

2. Pour in the red wine and fish stock, cover the dish and bring the liquid to just below boiling point. Transfer the dish to the over and bake for 6-8 minutes, until the Brill is just cooked.

3. Using a fish slice, carefully list the fish and shallots on to a serving dish, cover with foil and keep hot.

4. Transfer the casserole to the hob and bring the cooking liquid to the boil over a high heat. Cook it until it has reduced by half. Lower the heat and whisk in the chilled butter, one piece at a time, to make a smooth, shiny sauce. Season with salt and ground white pepper, set aside and keep hot.

5. Divide the shallots among four warmed plates and lay the Brill fillets on top. Pour the sauce over and around the fish and garnish with the chervil or flat leaf parsley.

- 4 Skate wings, about 225g/8oz each

- 60ml/4 tbsp red wine vinegar or malt vinegar

- 30ml/2 tbsp drained capers in vinegar, chopped if large

- 30ml/2 tbsp chopped fresh parsley

- 150g/5oz/ cup butter

- salt and ground black pepper

1. Put the Skate wings in a large, shallow pan, cover with cold water and add a pinch of salt and 15ml/1 tbsp of the red wine or malt vinegar.

2. Bring to the boil, skim the surface, then lower the heat and simmer gently for about 10-12 minutes, until, the skate flesh comes away form the bone easily. Carefully drain the skate and peel off the skin.

3. Transfer the Skate to a warmed serving dish, season with salt and pepper and sprinkle over the capers and parsley. Keep hot.

4. In a small saucepan, heat the butter until it foams and turns a rich nutty brown. Pour it over the Skate. Pour the remaining vinegar into the pan and boil until reduced by about two-thirds Drizzle over the Skate and serve.

COOK TIP: Despite the title of the recipe, the butter should be a rich golden brown. It should never be allowed to blacken, or it will taste unpleasantly bitter.

- 450g/1lb Cod fillets

- 225g/8oz smoked Cod fillets

- 300ml/½ pint/1¼ cups fish stock

- 50g/2oz/¼ cup butter

- 1 onion, sliced

- 2 garlic clovers, crushed

- 1 green and 1 red pepper, seeded and diced

- 2 courgettes, diced

- 115g/4oz/ cup drained canned or thawed frozen sweet corn kernels

- 2 tomatoes, peeled and chopped juice of 1 lime

- Tabasco sauce

- salt, ground black pepper and cayenne pepper

1. Lay the fish in a shallow pan and pour over the fish stock. Bring to the boil, lower the heat, cover and poach for about 8 minutes, until the flesh flakes easily when tested with the tip of a sharp knife. Leave to cool slightly, then remove the skin and separate the flesh into large flakes. Keep hot.

2. Melt the butter in a saucepan, add the onion and garlic and cook over a low heat until soft. Add the peppers, stir and cook for 2 minutes. Stir in the courgettes and cook for 3 minutes more, until all the vegetables are tender.

3. Stir in the sweet corn and tomatoes then add lime juice and Tabasco to taste. Season with salt, black pepper and cayenne. Cook for a couple of minutes to heat the corn and tomatoes, then stir in the fish and transfer to a dish that can safely be used under the grill.

4. Preheat the grill. Make the topping by crushing the Tortilla chips, then mixing in the grated cheese. Add cayenne pepper to taste and sprinkle over the fish. Place the dish under the grill until the topping is crisp and brown. Garnish with coriander sprigs and lime wedges.

- 115-150g/4-5oz/1-1¼ cups medium oatmeal

- 10ml/2 tsp mustard powder

- 4 Herrings, about 225g/8oz each, cleaned, boned, heads and tails removed

- 30ml/2 tbsp sunflower oil

- 8 rind less streaky bacon rashers salt and ground black pepper

- lemon wedges, to serve

1. In a shallow dish, mix together the oatmeal and mustard powder with salt and pepper. Press the Herrings into the mixture one at a time to coat them thickly on both sides. Shake off the excess oatmeal mixture and set the Herrings aside.

2. Heat the oil in a large frying pan and fry bacon until crisp. Drain on kitchen paper and keep hot.

3. Put the Herrings into the pan and try them for 3-4 minutes on each side, until crisp and golden brown. Serve the Herrings with the streaky bacon rashes and lemon wedges.

COOK TIP: Use tongs to turn the Herrings so as not to dislodge to oatmeal, cook the Herring two at a time and don't overcrowd the frying pan. 

- 50g butter

- 4 medium-sized Whiting

- salt, white pepper

- dry white breadcrumbs for coating

- lemon wedges, to garnish

1. Melt the butter. Brush the Whiting with the butter, season and sprinkle with breadcrumbs. Place in a buttered oven-to-table baking dish and bake in a fairly hot oven at 190°, Gas 4, for 20 minutes.

2. Serve hot, garnished with lemon wedges.

- 125g butter

- 6 Dover Sole fillets (125g each approx)

- salt, pepper

- 250g dry white breadcrumbs

- 6 slices pineapple (fresh or canned)

- 25g sugar

- 75g button mushrooms

- 250ml white wine sauce

- parsley sprigs, to garnish

1. Melt the butter. Season the fillets and coat with some of the butter and the breadcrumbs. Place on a shallow buttered flameproof dish and grill for 5 minutes on each side. Drain the pineapple, if canned, brush with melted butter, sprinkle with sugar and brown under the grill. Clean and chop the mushrooms, and mix into the white wine sauce. Coat the bottom of a flameproof serving dish with the sauce.

2. Arrange the fillets on top and place a slice of pineapple on top of each. Grill for 5 minutes.

3. Serve very hot, garnished with parsley spring.

- 8 Lemon Sole fillets

- butter for greasing

- 150g mushrooms

- 1 shallot

- 1X10ml spoon chopped parsley

- salt and pepper

- 125ml dry white wine

- 125ml Velouté sauce

- 25g butter

1. Put the fish in a greased oven-to-table baking dish. Clean and slice the mushrooms. Skin and slice the shallot. Sprinkle them over the fish, add the parsley, and season well. Add the wine and cover the dish loosely with greased paper or foil. Bake in a moderate oven at 180°C, Gas 4, for 20 minutes.

2. Remove the fish and keep hot. Strain the liquid into a clean saucepan and boil it rapidly until reduced by half. Stir in the hot Velouté sauce and the butter. As soon as the butter has melted, pour the sauce over the fillets, and place under a hot grill until lightly browned.

3. Served at once.

- 6 small Red Mullets

- large onion

- 50g butter

- 250g mushrooms

- 50g soft white breadcrumbs

- 25g parsley (approx)

- salt and black pepper

- chopped parsley and lemon wedges, to garnish

Clean the fish. Skin and chop the onion. Melt half the butter and fry the onion gently until soft. Clean and chop the mushrooms finely and mix with the breadcrumbs and onion. Chop and add the parsley, and season well. Stuff the fish with the mixture, and place in an over-to-table baking dish greased with the remaining butter. Cover and bake in a fairly hot oven at 190°C, Gas 5, for 30 minutes. Garnish with parsley and lemon wedges.

- 12 Plaice fillets (100g each approx)

- flour for coating

- salt

- pepper

- 100ml milk

- oil or fat for deep frying

- fried parsley and lemon wedges to garnish

1. Cut the fillets lengthways into short strips about 3-4cms wide. Season the flour with salt and pepper. Dip the fish in the milk and coat with the flour, shaking off any excess. Heat the oil and fry the strips until golden-brown. Arrange on a dish and serve hot, garnished with fried parsley and lemon wedges.

2. Serve Tartare Sauce (recipes lower) separately.

- 400g Sprats

- 2X10ml spoons butter

- cayenne pepper

- freshly ground pepper

- ½X2.5ml spoon ground mace

- 1X5ml spoon anchovy essence

- 1X15ml spoon lemon juice

- melted clarified butter

1. Place the Sprats on a large sheet of foil on a baking tray. Dot with butter and fold over the fish, making a parcel. Bake in a moderate oven at 180°C, Gas 4, for 10-15 minutes. While still warm, remove the heads, tails, skin, and backbones. Pound the flesh well, then rub through a sieve. Season with cayenne pepper, black pepper, and mace; add the anchovy essence and the lemon juice. Turn into small pots and cover with clarified butter. Leave until the butter is firm.

- 1 or 2 Gurnard (Gurnet) fish (1 kg approx)

- court bouillon

1. Clean the fish and cut off the head and fins. Place the fish in a suitable pan, half cover with court bouillon and heat until nearly boiling; then cover with a lid, reduce the heat, and poach gently for 20 minutes.

2. Serve hot with anchovy sauce.

COOK TIP: To serve cold, follow the instructions for poaching above, then leave the fish to cool in the cooking liquid. Serve with salad.

- 4 smoked Mackerel fillets, skinned

- 225g/8oz/1 cup cream cheese

- 1-2 garlic cloves, finely chopped

- juice of 1 lemon

- 30ml/2 tbsp chopped fresh chervil, parsley or chives

- 15ml/1 tbsp Worcestershire sauce

- salt, cayenne pepper

- fresh chives, to garnish

- warmed Melba toast, to serve

1. Break up the Mackerel and put it in a food processor. Add cream cheese, garlic, lemon juice and herbs.

2. Process to mixture until it is fairly smooth but still has a slightly chunky texture, then add Worcestershire sauce, salt and cayenne pepper to taste. Whizz to mix, then spoon the pâtê into a dash, cover with clear film and chill. Garnish with chives and serve with Melba toast.

- 450g/1lb undyed smoked Haddock fillet, skinned

- 1 onion, very thinly sliced into rings

- 5-10ml/1-2 tsp Dijon mustard

- 30ml/2 tbsp lemon juice

- 90ml/6 tbsp olive oil

- 45ml/3 tbsp dark rum

- 12 small new potatoes, scrubbed

- 30ml/2 tbsp chopped fresh dill, plus 6 dill springs to garnish

- ground black pepper

1. Cut the fish fillet in half lengthways. Arrange the pieces in a single layer in a shallow non-metallic dish. Sprinkle the onion rings evenly over the top.

2. Whisk together the mustard, lemon juice and some pepper. Add the oil gradually, whisking. Pour two-thirds of the dressing over the fish. Cover the dish with clear film and leave the fish to marinate for 2 hours in a cool place. Sprinkle on the rum and leave for 1 hour more.

3. Cook the potatoes in boiling salted water until tender. Drain, cut in half and tip into a bowl. Cool until warm, then toss in the remaining dressing. Stir in the drill, cover and set aside.

4. Slice the Haddock thinly, as for smoked Salmon, or leave whole. Arrange on small plates and spoon over same marinate and onion rings. Pile the potato halves on one side of each plate and garnish each portion with drill. Serve chilled or at room temperature.

COOK TIP: Try to get a large, thick Haddock fillet. If all you can find are small pieces, you can still make the dish, but serve the pieces whole instead of slicing them.

- 15ml/1 tbsp powdered gelatine

- juice of 1 lemon

- 105ml/7 tbsp fish stock

- 50g/2oz/¼ cup better, plus extra for greasing

- 2 shallows, finely chopped

- 225g/8oz smoked Trout fillets

- 105ml/7 tbsp soured cream

- 225g/8oz/1 cup low-fat cream cheese or cottage cheese

- 1 egg white

- 12 spinach leaves, blanched

- 12 fresh asparagus spears, lightly cooked

- 115g/4oz smoked Salmon, cut into long strips

- salt

- shredded beetroot and leaves to garnish

1. Sprinkle the gelatine over the lemon juice leave until spongy. In a small saucepan, heat the fish stock, then add the soaked gelatine and stir to dissolve completely. Set aside. Melt the butter in a small pan, add the shallots and cook gently until softened but not coloured.

2. Break up the smoked Trout fillets and put them in a food processor with the shallots, soured cream, stock mixture and cream or cottage cheese. Whizz until smooth, then spoon into a bowl.

3. In a clean bowl, beat the egg white with a pinch of salt to soft peaks. Fold into the fish. Cover the bowl; chill or 30 minutes or until starting to set.

4. Grease a 1 litre/1¾ pint/4 cup loaf tin or terrine with butter, then line it with the spinach leaves. Carefully spread half the trout mousse over the spinach-covered base, arrange the asparagus spears on top, then cover with the remaining trout mousse.

5. Arrange the smoked Salmon strips lengthways on the mousse and fold over the overhanging spinach leaves. Cover with clear film and chill for 4 hours, until set. To serve, remove the clear film, turn out to a serving dish and garnish.

- 450g/1lb smoked Eel fillets, skinned

- 2 large heads of chicory, separated

- 4 radicchio leaves

- flat leaf parsley eaves, to garnish

1. Cut the Eel fillets diagonally into 8 pieces. Make the dressing. Using a zester, carefully remove the rind in strips from the lemon and the orange. Squeeze the juice of both fruit. Set the lemon juice aside and pour the orange juice into a small pan. Stir in the rinds and sugar. Bring to the boil and reduce by half. Leave to cool...

2. Whisk the Dijon mustard, reserved lemon juice and the sunflower oil together in a bowl. Add the orange juice mixture, then stir in the chopped fresh parsley. Season to taste with salt and ground black pepper and whisk again.

3. Arrange the chicory leaves in a circle on individual plates, with the pointed end radiating outwards like the spokes of a wheel. Take the radicchio leaves and arrange them on the plates, between the chicory leaves.

4. Drizzle a little of the dressing over the leaves and place four pieces of Eel in a star-shape in the middle. Garnish with the parsley leaves and serve. Offer the remaining dressing separately.

- 4 Kippers

- milk

- 200g tomatoes

- 25g parsley (approx)

- 1X15ml spoon soft white breadcrumbs

- 50g butter

- lemon juice

- salt and black pepper

- butter for greasing

- chopped parsley, to garnish

1. Poach the kippers in a little milk. Skin and bone them, and flake the flesh. Skin and slice the tomatoes. Chop the parsley. Mix the Kippers with 2X15ml spoons of the poaching milk, the breadcrumbs, butter and parsley. Add the little lemon juice and season to taste. Spread in a lightly greased shallow ovenproof dish and top with tomato slices. Bake in a warm oven at 160°C, Gas 3 for 20 minutes.

2. Sprinkle with chopped parsley before serving.