Prawn

Use a bland tasting vegetable oil or a light olive oil for the remoulade; it can be made a day ahead and kept, covered, in the fridge. Note

For a milder pistou, substitute flat-leaf parsley for half of the rocket. Note

Makrut lime leaves, aromatic leaves of a citrus tree, are used similarly to bay leaves or curry leaves. They are available from major supermarkets and Asian food stores. If you can’t buy snake beans, use regular green beans. Laksa pastes vary in heat, so use only as much as suits your heat tolerance. Note

Not suitable to freeze or microwave. Note

To prevent prawns curling up too much during cooking, before coating, make three cuts along belly of each prawns. Turn prawns over and press down gently along the length of the body to flatten slightly. Note

These large, luxurious ravioli with their light tomato sauce make a lovely opener to a dinner party or, served with a fresh green salad, a stylish little lunch. Note

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table. Note

If you don’t have metal skewers, use bamboo skewers ­ soak them in cold water while the prawns are in the fridge. Note

You’ll need six small wooden skewers for this recipe. Soak the skewers in water for 30 minutes before using to prevent them splintering and scorching during cooking. Use dried oregano if you can’t find rigani. Note

Soak the bamboo skewers in warm water for at least 15 minutes to prevent them burning during cooking. You can replace the prawns with squid or mixed seafood and serve with a good mayonnaise or aioli from your supermarket. Note

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

You can substitute cooked crab meat for the prawns in this salad. Note

If liked, use smoked salmon in place of prawns. Note

Substitute red curry paste for green curry paste if you prefer. Note

Baby green beans can be used instead of snake beans. Note

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others ­you don’t have to discard them, just open with a knife and cook a little longer if you wish. Note

To save time, buy 400g of shelled uncooked prawns. If you can’t find a kaffir lime leaf, just use 1 teaspoon of finely grated lime rind. Note

If you’re planning a barbecue, you can marinate the prawns in the remaining ingredients overnight, then thread onto skewers and barbecue. Note

Peri peri prawn and coleslaw tortillas

To save time, buy shelled prawns from the fishmonger. Note

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

You can make the prawn mixture a day ahead. Store, covered, in refrigerator. Assemble sandwiches on the day and store, covered with damp absorbent paper, in an airtight container in the fridge until ready to go. Note

We used small (15cm/6-inch diameter) packaged pizza bases for this recipe. Note

We removed the roe from the scallops, but it can be left intact, if you prefer. Note

To save time, buy shelled and deveined prawns and calamari rings from your local fish supplier. Some major supermarkets also have a fresh seafood section. Note

Recipe can be prepared 4 hours ahead up to the end of step 4. Note

You can use drained gelatinous noodles instead of the cellophane noodles. Note

Rice paper wrappers are available from the Asian food section of supermarkets. Note

Hearty and warming, this delicious stew is packed full of fresh seafood to nourish your body and soul.

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

If taking this salad to work, pack the dressing separately and add to the salad at lunch time. note Rice vermicelli is similar to bean thread noodles, only longer and made with rice flour instead of mung bean starch. It is available from supermarkets Note

Soak 12 bamboo skewers in water for at least 1 hour prior to use, to prevent them from scorching and splintering. If using metal skewers, oil them first to stop the prawns from sticking. Note

A member of the onion family, the leek resembles a green onion, but is much larger and more subtle in flavour. Baby or pencil leeks are beautifully tender and can be eaten whole with minimal cooking, but adult leeks are usually trimmed then chopped or sliced and cooked as an ingredient in stews, casseroles and […]

Best made just before serving; prawns can be prepared 6 hours ahead. Note

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

You will need about 1⅓ cups (265g) of uncooked rice for this recipe. Note

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

Soak bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Cut skewers to an appropriate size using scissors, if they are too long. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

To make a quick cocktail sauce, add a couple of teaspoons of tomato sauce and chilli sauce or Tabasco to the mayonnaise. Note

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note

Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note

A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.