Seafood

Tuna steak is one of the quickest things you can cook, and one of the easiest to ruin. Cooked all the way through, it turns …

A good pilaf is about separate, fluffy grains of rice, each one coated in flavour, rather than the sticky, clumped result that happens when rice …

Lobster thermidor has the reputation of being a dish reserved for special occasions in a proper restaurant, but it’s genuinely manageable at home once the …

Prawns need almost nothing done to them to taste good, and this recipe reflects that, built around a hot pan, a couple of minutes of …

Crab risotto is one of those dishes that looks like it belongs entirely in a restaurant, but it’s genuinely achievable at home once you understand …

Prawns overcook faster than almost any other protein, which is why so many prawn curries end up with rubbery, shrunken prawns sitting in an otherwise …

Tandoori spicing works particularly well with a firm, dense fish like halibut, since the fish can take a hot, hard sear without falling apart the …

Halibut is a lean, dense fish, and that’s exactly what makes it easy to overcook without noticing until it’s too late. This recipe relies on …

This Gordon Ramsay lobster Wellington recipe applies the same technique as a classic beef Wellington to lobster tail: a layer of intensely reduced mushroom duxelles …