Crispy skinned salmon is served simply with a pan sauce. The emulsified butter sauce with a kick of lemon, wine and herbs compliment the rich salmon perfectly.
Sweet scallops with creamy romesco and a garlic herb crumb. While not a classic itself, this dish does combine some of the classic flavours of Spain.
Ceviche is so much more than some chopped fish, vegetables and citrus. It's one of the best things you could ever decide to make or eat.
Gin and cucumber are combined with coriander for a lively way to dress your favourite raw oyster.
This ponzu dressing marries Japanese favourites soy and mirin with a zingy citrus edge. Fresh and salty, it brings almost anything you put it on to life.
This mignonette dressing is a classic for a reason. Quick and easy to assemble, it adds a pepper kick and acidity to raw oysters and makes an interesting alternative to lemon juice.
Making your own chicken stock will make anything you use it in taste better. Let's face it, that is most things, so let's get busy.
This famous Salad Nicoise from Provence celebrates all things fresh and vibrant. You can substitute almost anything to hand with near guaranteed success.
In this prawn fettuccine we use every part of the prawn to get maximum flavour and make it a dish that you just can't stop eating.
Pappardelle holds a special place in my heart. This Tuscan pasta stems from the word 'pappare' literally meaning 'to gobble up' - how could you not love it?