Grilled Mackerel with Korean Chilli Baste and Kimchi

Serves 4

4 best quality fresh mackerel fillets, pin-boned but skin on

For the marinade

1 tbsp each sesame oil and extra Virgin olive oil

1 tsp toasted sesame seeds

Grated zest and juice 1 lime

1-2 tbsp dark soy sauce - to taste

1-2 tbsp Gochujang Korean chilli paste - to taste

1 tsp freshly grated root ginger

Ground black pepper

To serve

1 pack Kimchi (fermented Korean cabbage)

Method

Check the mackerel for any bones and cut into finger sized pieces

Heat the oven to gas mark 7.

Mix the marinade ingredients together and spoon over the mackerel, season to taste with black pepper. Cover and refrigerate for 15-20 minutes.

To cook.. Arrange the mackerel on a lightly oiled baking sheet. Roast for 3-4 minutes or until the skin is crisp and the fish cooked.

Pile onto a serving dish and spoon a little kimchi around the edge.

SEARED SCALLOPS WITH PEA AND MINT PURÉE

Serves 4

8 large scallops

Slash of olive oil or large knob butter

Salt and freshly ground black pepper

For the purée

150g petit pois

2 tbsp Creme fraiche

1 tbsp chopped mint

Remove the roe from the scallops and set aside to cook separately

Whiz the petit pois in a food processor and sieve to give a smooth purée. Stir in Creme fraiche and mint, season to taste. Heat together until piping hot

Heat a frying pan until hot, add the oil or butter and allow to heat. Add the scallops - muscle meat, season lightly and press into the pan to allow even contact for browning.. Cook for 30 seconds on each side. Lift onto a plate to stand and rest for 1 minute. Lightly sauté the roes.

To serve - spoon the purée onto a bowl and arrange the scallops on the top.. Garnish with some mint leaves to serve.

DUBLIN BAY PRAWNS WITH ROMESCO SAUCE

Lovely Scottish prawns with a classic Spanish sauce

SERVES 4

12 cooked Dublin bay prawns or scampi

For the sauce

1 large red pepper, char-grilled to char the skin or pimento from a jar

2 class vets crushed garlic cloves

150g toasted hazelnuts or almonds

30g walnuts

2 tbsp tomato purée concentrate

2 tbsp freshly chopped parsley

1 tbsp sherry or red wine vinegar

1 tsp smoked paprika

Cayenne pepper to taste

5 tbsp extra virgin olive oil

Sea and freshly ground black pepper

To serve

Flat leaf parsley

Shredded red pepper

Peel the prawns and remove the gritty digestive tract

For the sauce

Put all the ingredients except the oil together in a food processor. Whiz to form a paste. With the motor running drizzle in the oil in a thin stream and season to taste adding extra key ingredients to obtain a balanced flavour.

Arrange the prawns in a dish and drizzle with the he Romesco sauce... And garnish with parsley and red pepper to serve.

TEMPURA POLLOCK and samphire with wasabi Mayo

Serves 4

1kg pollock fillet, skinned and pin bones removes

Tempura batter mix

Large pinch turmeric

Samphire stalks

Wasabi Mayo

150mls mayonnaise

Wasabi paste to taste

1-2 tbsp mirin

2 tbsp chopped sushi ginger

Grated zest 1 lime

Chopped chives

Oil for deep-fat frying

Cut the pollack into finger length pieces And set aside.

Make the tempura batter according to packet instructions and add turmeric to give the batter some colour.

Pick over the samphire and way well and dry.

Mix the Mayo ingredients together adjusting the flavours and heat to suit your taste.

To cook.. Heat a large saucepan or deep-fat fryer only half filled with oil.

Dip the pollack fingers in the batter and cook a few pieces at a time until golden brown... 3-4 minutes should be ample..

Lift onto kitchen paper to drain and continue to cook the rest of the fish...

Dip samphire in the remaining batter and fry until crisp.

Pile the fish and samphire onto a plate and hand the Mayo separately.