Recipes


  • Braised Octopus in Rioja

    Serves 4 900g octopus, cleaned and blanched                                                                                           1 tbsp oil and 30g butter                                                                                                                   3 red onions, peeled cut into thick wedges                                                                                     1 tbsp dark brown sugar                                                                                                              2 cloves garlic                                                                                                                                      1 tbsp balsamic vinegar                                                                                                                     1 sprig of rosemary                                                                                                                200ml Rioja                                                                                                                             300ml shellfish stock                                                                                                                          sea salt and freshly ground […]

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  • Wild Alaska Pacific Cod with Mixed Seafood in a Thai Style Broth

    This particular flavourful dish was created by Jose Souto – a Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College. Jose has a particular interest and specialisation in fish sustainability and the provenance of food. He has previously worked with many companies looking at ways of promoting their food products and teaching students about […]

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  • Caribbean spiced tilapia with coriander and lime

    This is a super-tasty way to serve tilapia, says Tom Hunt: the spices add an explosive flavour, and the lime cuts through both, bringing the dish to zinging life.

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  • WILD ALASKA HALIBUT, BAKED IN BEEF AND ONION BUTTER, CRISPY CAVOLO & RAMSON CAPER PESTO

    Adam Reid During his trip to Alaska in June 2016, the celebrated Adam Reid went halibut fishing to experience the fishing industry first hand. He caught, cooked and ate his own halibut creation. Adam is a passionate advocate for Alaska Seafood, having taken on the role as brand ambassador in the UK and places great […]

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  • Char-Grilled Tuna with Aubergine and Chilli Relish

    After the “beast from the east” comes sunshine at last! Enjoy it while it lasts! If you can’t bbq this weekend, why not try char-grilling some seafood as a lovely alternative to burgers and bangers. Fish has so many, great, nutritional benefits going for it, it’s a fantastic source of protein and typically low in […]

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  • Grilled Mackerel with Chilli and Ginger Baste

    Oily fish including mackerel and herring have high levels of the health-giving Omega 3 known to benefit the heart, help keep cholesterol levels under control and thought to reduce the likelihood of some cancers – all good reasons to try and include these oily fish in your diet a few times each week.   Serves […]

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  • Roast crusted salmon with feta and cranberries

    Quick to prepare and easy to serve, this fishy centerpiece makes a really festive alternative to the traditional spread if you’re feeding non-meat eaters this Christmas, says CJ Jackson.

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  • Smoked fish puff pastry pie

    This terrific traditional seafood treat by CJ Jackson of the Billingsgate Seafood School is just the thing for a festive spread as the family assembles on Christmas Eve.

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  • Roasted gilt-head bream with hazelnut gnocchi, cauliflower purée and a spiced red wine reduction

    This is a lovely recipe for the cooler weather, with a bit of a sense of occasion about it, by Ben Prior of Ben’s Cornish Kitchen in Marazion.

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  • Billingsgate Stargazy Pie



    Not only does this pie have amazing visual impact, it also has a fantastic tale behind it, says Quinton Bennett, former head chef of The Gun, Docklands.

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  • Smoked haddock risotto with cavolo nero

    Dominic Franks was inspired to make this comforting and satisfying recipe after his visit to Russell’s smokehouse in Grimsby. It works beautifully with cavolo nero, a hardy winter staple.

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  • Hake with green sauce and clams

    This tasty dish is a real celebration of seasonal seafood thanks to the addition of fresh clams. The hake and green sauce is delicious served with some crusty bread, or even some chips, to mop up all the leftover juices.

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