This is a great recipe which has saved me so many times when I’m short on time and energy. The paste makes enough for several servings of curry and freezes really well. I love prawns in a curry and they work particularly well with this aromatic, nutty, slightly spicy sauce, however this recipe is delicious with chicken too.

Mussels are one of my all time favourite meals and while I love the classic bacon, leek and cider flavour combo, I decided to mix it up and experiment with a chorizo flavoured mussel recipe. With some added samphire for colour, crunch and saltiness, chopped jarred red peppers for sweetness, white wine and plenty of lemon juice for acidity, and toasted almonds for some nuttiness, this is up there with one of my favourite weekend meals. Minimal chopping, maximum flavour, and all in one pan - the dream.

Any kind of seafood pasta is up there with my ultimate food heaven. I could just eat bowl after bowl. This is the recipe for my version of the classic linguine vongole. I think there are just some recipes which shouldn’t be messed around with and this is one of them. The combination of white wine, garlic, chilli and clams is just too good - I’ve added some crispy parmesan breadcrumbs for some added texture and some lovely samphire for added greenery and saltiness but ultimately I’ve stayed true to the original flavours.

I don’t think I’m any happier then when I’m eating a steaming bowl of the freshest mussels with some toasted garlicky bread to dunk into the delicious sauce. Follow my recipe for your own slice of mussel heaven.

This seafood risotto recipe is holiday on a plate. The key to making this luxurious and special risotto is making your own shellfish stock using the shells from the seafood.