Scallops With Hazelnut Butter

Ingredients
6 scallops, in their shells
1 tbsp fresh coriander leaves
3 garlic cloves
2 shallots
55g/2oz butter, softened
1 lemon, juice only
2 tbsp ground hazelnuts
sea salt and freshly ground black pepper

Preparation method
Open the scallops and rinse away any grit. Discard the top half of the shell (the half without the scallop attached). Cut the tendon that holds the scallop flesh to the shell, but leave the flesh in place. Place the scallop in its shell on a baking sheet. Repeat with the remaining scallops.
Chop the coriander, garlic and shallots. Add to the softened butter and stir in the lemon juice and ground hazelnuts.
Mix in a very little crushed sea salt and pepper.
Place equal amounts of the butter and hazelnut mixture onto the scallop shells.
Place under a grill at its highest setting and cook for 2-3 minutes, or until the scallop is sizzling and just cooked through. Take great care not to overcook the scallops.
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Crab cakes and Crushed Peas

In this recipe, soft crab meat is cased in a light, crisp breadcrumb coat to give the dish a fabulous mix of textures. The fresh, crushed peas are the perfect accompaniment to this oriental twist on a chip shop classic.
Ingredients
300g/10oz brown crab meat
300g/10oz white crab meat
1 stalk lemongrass
1 deseeded chilli
2 spring onions
a handful coriander, chopped
1 lime, zest and juice
100g/4oz breadcrumbs
1 egg
For the crushed peas
300g/10oz frozen peas
small bunch mint
2 tbsp olive oil

Preparation method
Mix together the two crab meats in a bowl. Crush the lemongrass so that the harder outer layers split, and discard them. Finely chop the lemongrass, chilli and the spring onions. Tip them all into the crabmeat along with some chopped coriander. Add the lime zest and juice. Bind the mixture with the breadcrumbs and an egg.
Now to make each patty, take a small palm-full of the mixture and delicately nudge it into a cake shape in your hand. Chill them for 30 minutes, which will have a slight marinating effect as well as making the cakes firmer and more manageable.
Meanwhile boil the frozen peas for five minutes, drain and then blitz in a food processor with some mint and a generous glug of olive oil, which will loosen the mixture as well as giving it a healthy shine.
In a frying pan get your oil nice and hot to a point where it is almost shimmering. Gently lay each cake in the pan. The less prodding here the better as it could cause them to dismantle. After 6-8 minutes flip them over in one confident swift action, and let the other side sizzle for the same amount of time.
When crisp and golden serve on a bed of the mushy peas.
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Sweet and sharp sea bass

A dazzling little starter for Christmas lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead.

Ingredients
3 passion fruit
2 limes
1 orange
1 vanilla pod
4 fillets sea bass
1 red chilli
1 yellow chilli
small handful chives
small handful coriander

Preparation method
Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well.
Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight.
When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish.
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Chilli Feta

Nigel Slater makes simple use of sensational flavours - try cutting the cheese into squares and serving as canapés.

Ingredients
3 large chillies, red, orange or yellow
2 large spring onions
a little olive oil
1-2 sprigs fresh thyme, leaves only
a 200g/7oz block of feta cheese
soft bread, to serve

Preparation method
Slice the chillies lengthways, then cut each into thin slices. Thinly slice the spring onions.
Warm the olive oil in a non-stick frying pan then add the chillies and spring onions. Let them sizzle briefly – you want them to be soft but not browned.
Add a little thyme to the pan then lower in the block of feta. Let the cheese soften slightly then serve with the chillies and some soft fresh bread.
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Cheese and Thyme Puddings

Nigel Slater’s fuss-free soufflés are perfect for using up any leftover cheese and herbs and are ready in 15 minutes.

Ingredients
a little butter
135g/4¼oz freshly grated parmesan
4 large free-range eggs
300g/10½oz leftover cheese, grated
100ml/3½fl oz double cream
a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
salt and black pepper

Preparation method
Preheat the oven to 200C/400F/Gas 6.
Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan.
Separate the eggs, putting the whites into a bowl big enough to whisk them in.

Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt.
Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan.
Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside.
Serve immediately whilst the puddings are still puffed and golden.
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Smoked Highland Chowder

A great family soup that could easily double up as a main meal. Pop in any winter veg you have around. The mussels add a bit of luxury if you fancy, but aren’t essential.

Ingredients
2 fillets smoked haddock
a few peppercorns
500ml/18fl oz milk
30g/1oz butter
1 leek, sliced
6 spring onions, sliced
2 rashers streaky bacon, chopped
1 swede
1 cauliflower
12 mussels
1 tbsp olive oil

Preparation method
Place the smoked haddock, peppercorns and milk into a pan, bring to the boil, then put a lid on and turn the heat off to infuse for 10 minutes.
In another large pan melt some butter and add the leek, spring onions and bacon to soften for a few minutes. Roughly chop the swede and break the cauliflower into large florets and then add to the same pan.
By now the milk would have taken on the smokiness so set the fish aside, pour the milk over the vegetables and simmer for 15 minutes.
Cook the mussels in a little oil for 2-3 minutes in a pan with a lid on till they all open up, discarding any that refuse to open. Add the mussels to the soup along with the smoked haddock. Allow the broth to bubble for a further minute or so and then serve.
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Tea-time Mackerel

This is basically a posh cheese on toast - made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you!

Ingredients
4 thickish slices bread
2 smoked mackerel fillets
5 tbsp double cream
60g/2¼oz parmesan
freshly ground black pepper
1 tbsp chopped chives
fresh horseradish, to taste

Preparation method
Have four slices of your favourite bread ready toasting under the grill.
Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.
Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown.
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