Heat the oil in a medium saucepan. Tip in the onion, baby corn, mange tout, red pepper & ginger and then cook for a few minutes until softened. Stir in the curry paste and then cook for a further 1 minute. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 minutes, adding a little boiling water if the mixture gets too thick.

Tip in the mussel meat at the end and cook for 2 mins more, ensuring mussel meat is heated through.

Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like

Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.

Stir the frozen seafood into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.

In a large bowl, combine both types of flour with the chilli powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.

Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.

Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it’s just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.

Arrange the lettuce leaves on a platter and top with the squid. Garnish with finely chopped spring onions and serve with the lemon wedges.

Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a shallow pan with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

In the same pan, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the pan, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

Serve with crusty bread as a delicious starter, or simply add Scallops to your steak for a delicious twist on Surf & Turf!

Method
Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.

Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.

Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.

Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.

Pour the olive oil into a large, deep frying pan and set over a low-medium heat until 100°C or just shimmering, then add the chilli flakes, the crushed garlic cloves, the large chopped tomatoes, red pepper slices, chopped onion and a squeeze of lemon juice. Fry for 8-10 minutes until the peppers soften and all is sizzling and fragrant.

Turn up the heat slightly, and then add the prawns. Fry for 1 minute until prawns are heated through. Serve with crusty bread.

* These prawns are already cooked, they do not need long in the pan! *

Heat the oil in a wok or large frying pan and then cook the onion and garlic over a medium heat for 5 minutes until soft. Add the paprika, tomatoes, baby corn and stock and bring to the boil.

Turn down the heat to a simmer, stir in the pasta and cook for 7 minutes, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 minutes more until it’s all heated through and the pasta is cooked, and then season to taste. Sprinkle with parsley and serve with lemon wedges.

*Remember the seafood is already cooked, just heating through will ensure it is not over-cooked *

Get set for your parties with this simple yet perfect Prawn Canape idea!

Mix the lettuce with the spring onions.

Stack everything up on a piece of bread:

Lettuce/Spring onion

Avocado, a little salt and pepper,

A pinch of cayenne (Optional)

A squeeze of lime.

A small spoonful of the prawns (Maybe 3/4 prawns)

Serve the cocktail sauce in a small pot on the side as an option for the topping.

* Cocktail sticks can be used to really give that Canape feel and to hold the stacks up! *

Heat the oil in a large frying pan or wok and then add the chilli and garlic and fry for 1 min.

Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender

Add the prawns at the very end and fry until prawns are heated through.

* These prawns are already cooked, ensure they are only heated through and not overcooked *