Crab

Put a Korean twist on chilli crab with gochujang, spring onions, sesame oil and sesame seeds.

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Oysters

‘Smoke’ unshucked oysters on an open grill or barbecue. They’ll only take 4–5 minutes, cooked flatside up until bubbling. They will pop open when ready. Discard the top shell and serve immediately with pickled chilli and rice wine vinegar.

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Salmon

Why not try house-cured salmon. To the basic curing ingredients of salt and sugar, add aromatic herbs like dill, tarragon and fennel fronds, and spices such as caraway, fennel or coriander seeds. Try an Asian-inspired twist with fresh coriander, crushed cardamom pods and lime zest. A dash of alcohol like brandy or gin will add [...]

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