Fish recipes

The celeriac adds a little twist to the traditional potato topping for this fish pie. Yummy.

Boil the potato and celeriac in salted water until soft. Drain and mash with 25g of the butter. Add a little milk too if you like but watch the mixture does not become sloppy. Season to taste.

Boil the potatoes and mash. leave to cool. Add the tuna, garlic, bread and parsley. season and mix well. Divide into 4 portions and shape into fishcakes before dipping in egg then roll in the breadcrumbs

This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least.

To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon.

Prepare the salad by mixing together all of the ingredients in a bowl apart from the lemon juice and the tune, allow the flavours to combine for at least half an hour, but do not put in the fridge. Check for seasoning.

Peel the sweet potato. Coarsely grate about a quarter of it and set aside. Chop the rest into small cubes, put into a big bowl, sprinkle with a little salt and cover with cling film

Heat the olive oil in a paella pan (or large frying pan) and fry the chorizo until slightly crispy and remove with a slotted spoon and set aside on kitchen paper.

This is a simple recipe. Heat a large frying pan and add a good glug of olive oil, season the tuna and add to the pan.

For the glaze, combine all the ingredients in a small pan and bring to the boil. Cook for 1 minute until just beginning to thicken. Put aside to cool.

Simmer the lentils in water (not salted) for about 20 minutes. Drain then toss with the onion, lemon juice, garlic, 1 tbsp oil and season whilst still hot.

Put the fish in a single layer in a shallow ovenproof dish. Mix together yoghurt, spices, ginger, lemon juice and season well. Pour over fish, turning to coat. Set aside for 30 mins.

In a large non-stick frying pan, heat the olive oil and gently fry the onions until soft and slightly coloured. Add the mackerel and mix with the onions until warmed through.