UK

1. Heat a non-stick frying pan on a medium to high heat, add half of the oil and heat.

2. Season the salmon with salt and pepper and place it skin side down in the hot pan. After 4-5 minutes, turn the salmon, making sure not to break the skin. Continue to cook for a further 2 minutes.

3. Add the butter and allow to brown slightly, then baste the salmon with the foaming butter. After 1 minute remove the salmon from the heat and place on a baking tray. Season again and allow to rest.

4. While the salmon rests, heat a sauté pan with the remaining oil and sweat the shallots without colour. Add the chorizo and continue to cook for 1 minute, then add the potatoes and the double cream. Reduce by half and season with salt, pepper and the lemon juice. Add the peas and warm through for 1 minute.

5. To serve add a bed of the chorizo-pea mixture to a warm serving plate and place the salmon on top.

1. Start by shucking the oysters, making sure to keep any of the natural juices. Once shucked place back in the fridge until ready to cook.

2. In a sauce pan melt the butter then add the flour and cook for 2 minutes. Add the tomato puree, mustard and a few dashes of tabasco and continue to cook. Gradually add the stock a little at a time, making sure to stir to prevent lumps.

3. Once all the stock is used add the cheese and mix, making sure you have a smooth lump free sauce. Season the sauce with salt and pepper to taste.

4. Preheat a grill to its hottest setting. Place the oysters in their shells on a baking tray, using salt under the shell to prevent them from moving. Spoon the Thermidor sauce over each oyster and grill until the sauce bubbles and becomes golden brown.

5. Serve straight away.

1. Prepare the butter by placing all ingredients into a food processor and blending until all ingredients are incorporated together. Shape, then wrap in cling film and refrigerate until required.

2. Prepare the scallops by removing from the shell, then removing the skirt and roe. Clean out the rounded side of the shell and place the scallop meat back into the shell. Top with a slice of the spiced butter.

3. Preheat a grill to its maximum setting and grill the scallop with butter for 4-5 minutes.

4. For the salad combine all of the ingredients. Dress with the lime juice and season to taste.

5. To serve, place a large spoonful of the salad on top of each scallop and serve in the shell on a large serving plate.

1. Breadcrumb the cheeks: put seasoned flour in one bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl. Each cheek should be dredged through each bowl in order 1,2,3 ensuring excess mixture is knocked off before going to the next bowl. Once all cheeks are coated set aside until required.

2. Make the tartare sauce: mix the mayonnaise, capers, gherkins, shallots, dill and tarragon until combined. Warm the fish stock in a pan and slowly stir into the tartare sauce to loosen and warm slightly. Keep warm until required.

3. To fry the monkfish cheeks, set a deep fryer to 180°c, place the cheeks in and cook for 4-5 minutes until a light golden brown. Remove, drain off excess oil and season with salt.

4. Slice the gem lettuce in half though the root and place cut side down in a hot pan with a drizzle of oil, cook without moving for 2-3 minutes until the surface caramelises. Turn over and cook for a further 1 minute. Season and remove.

5. To plate up place a spoonful of the warm tartare sauce in the bottom of a warm serving bowl the lettuce off to one side and pile on the monkfish cheeks, spoon over a little more sauce and serve.

1. Start by preparing the langoustines: split them in half lengthways ensuring grit sack is removed.

2. In a large frying pan, slowly melt the butter and add the parsley and garlic then season with salt and pepper.

3. Place the cut langoustines in the pan flesh side down and cook in the foaming butter for 3-4 minutes, turn over and continue to baste in the foaming butter. After a further 1 minute of cooking removing from the butter and place on a warm serving plate.

4. Serve with the lemon and mayonnaise for dipping.