65 ways to cook seafood

As part of a collection of recipes using citrus, Toklas head chef Chris Shaw presents a flavourful recipe for anchovies with sudachi, a small lime-like fruit of Japanese origin

Although it looks impressive, it is actually very easy to make.

Chef Susanna Sait's summer seafood dish is both delicious and sustainable

This is delicious as a summer snack or a starter.

If you love spaghetti vongole, you'll love Mafruha Ahmed's take on it

This well-known sauce is so simple and tastes so much better homemade

This barbecued fish recipe is insanely good

Rowley Leigh shares a recipe to start an Easter feast off with a winning combination

A fresh and zesty fish recipe that's perfect for Easter and spring

This Good Friday mussels recipe is super simple and packs a lot of flavour.

In cookbook Signature Dishes, 50 chefs share their secret recipes. Here, chef Santiago Lastra shares the recipe for one of Kol's most famous dish

Softly yielding leeks meet salty mussels and savoury sorrel in Rosie Ramsden's comforting recipe

Spaghetti alle vongole, or spaghetti with clams, is an easy breezy delight of a pasta dish. In an extract from the River Cafe's new cookbook for children, The River Cafe Look Book, we find out how to do it right

Marianna Leivaditaki shares this mouthwatering dish from her cookbook 'Aegean: Recipes from the Mountains to the Sea'

Spanish chef Omar Allibhoy shares his recipe for the classic prawn dish

A simple seafood salad from chef Rowley Leigh 

This crawfish yiouvetsi from Anastasia Miari's book Yiayia: Time-perfected recipes from Greece’s grandmothers  is a satisfying pasta dish that tastes of a Greek summer

A wonderfully refreshing, juicy and crunchy dish that works brilliantly for a summer lunch

This simplest of dishes is a celebration of the fresh, sweet succulence of scallops. It is surprisingly simple to make and impressive to serve.

Aguachile sauce is hot and fresh, wonderful with cooked as well as raw fish. You can use finely chopped scallops – tossed in lime juice before serving – instead of crab.