Seafood

Crayfish Summer Salad

I always treat crayfish – the richest of all seafood, I think – as a real treat, and find I need only a little of it to make me happy. Served like this, with refreshing cucumber and chunks of papaya and avocado, it makes a simple and elegant starter that can be prepared ahead for festive occasions.

Easy Paella

Paella is an ideal dish to cook when feeding a large number of people. Each region in Spain has its own variation depending on what ingredients are nearby. For me, the must-haves for paella are chicken, spicy chorizo, garlic, saffron, tomoato and the right kind of rice. The rest is optional! Unlike risotto, paella is cooked without stirring so that the rice grains remain separate - stirring creates a creamy texture as starch is released from the rice.

Fresh Seafood Salad with Lemon and Ginger Dressing

This seafood salad gives a meal a spectacular start, or it can be served for a crowd as part of a buffet table. Cook all the components ahead and just toss together at the last moment with the piquant lemon and ginger dressing.

Hanoi Prawn Cakes with Nuac Cham Dipping Sauce & Table Salad

Chopped ginger, fresh coriander, spring onions or thin slices of carrot can be also added to the dipping sauce as well as chopped roasted peanuts, so that it can accompany numerous types of dishes. 

Makes 20 cakes.

Lemon and Chive Scallops

A very simple way of adding a touch of flavour to scallops for a great finger-food idea. Succulent pan-fried scallops are tossed in lemon and chives and given an extra hit with lemon-infused oil. You could also serve three or four scallops for a starter with a little garnish of crisp lettuce.