Jamie's Prawn Curry
This is our go to prawn curry recipe, it's easy, it's quick and as it's a Jamie Oliver recipe it's always delicious. If you prefer your curry sauce a little smoother, simply blend the onions, ginger, tomato and chilli together until smooth, then add to the spices.
Creamy Prawn Filo Parcels
These creamy prawn and spinach filo parcels might seem like a faff, but they are so easy to make and ready in only 30 minutes. They are so good, you'll be sure to make them more than once.
Harissa Prawns with Baked Orzo
A quick and tasty supper of rich tomato pasta and spicy, sweet prawns, what's not to like?
Cantonese Style Ginger and Spring Onion Lobster
A dish that is traditionally served as a the sixth course of a ten course wedding banquet, so that tells you how good it is! We have made it super simple by suggesting you order a cooked lobster.
Chinese Deep Fried Oysters
Deep fried oysters are often associated with Chinese New Year, but a recipe this good should be enjoyed all year round! The oysters are crunchy on the outside and sweet and salty in the inside, just scrumptious!
Grilled Oysters with Garlic Sauce
A take on Sichuan street food, these grilled oysters are fiery with garlic and chilli, but the addition of red pepper, ginger and oyster sauce create a really well balanced topping that is delicious with the sweet and salty oysters.
Steamed Oysters with Ginger and Shallots
We love a cooked oyster at the Fishery, these ones are gently steamed, topped with fresh ginger and shallots and dressed with a light, sweet soy sauce, I mean, what's not to like?
Burns Night Seafood Platter
A lot of really delicious seafood comes from Scotland, so much that you could create your own special Burns Night Seafood Platter to share and celebrate with friends.
Lemon and Pepper Butter Langoustines
This langoustines recipe is perfect for not only for celebrating Burns Night, but for when you want a big plate of something delicious to share with friends.
Make a stock from your leftover shells
The shells, heads and legs of lobsters, crabs, langoustines and prawns impart a lot of rich flavour – especially after they're roasted and made into a stock.
A Take On Oyster Rockefeller
Not everyone likes a raw oyster and with this take on the traditional oysters Rockefeller, I'm all for a cooked rock oyster!
Spicy Potted Crab
Is there anything more comforting than potted crab on toast? This version is slightly spiced so it's warming without overpowering the crabmeat.