Serves 4
INGREDIENTS
125-175 g/4-6 oz prepared squid, sliced
125-175 g/4-6 oz whitebait
125-175 g/4-6 oz large prawns
125-175 g/4-6 oz plaice fillets, skinned and cut into
1 cm/1/2 inch strips
125 g/4 oz plain flour
vegetable oil, for deep-frying
salt and pepper
1-2 lemons, sliced or quartered, to garnish

Mixed Fried Seafood

Wash all the seafood and dry thoroughly on kitchen paper. Season the flour well with salt and pepper.

heat the oil in a deep pan to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds. Toss the fish, a batch at a time, in the

seasoned flour then fry until golden brown. Drain well on kitchen paper, place on a warmed serving dish and keep hot. Just before serving,

sprinkle the fish lightly with salt and garnish with the lemon.

Serves 4
INGREDIENTS
20 large fresh mussels
25 g/l oz basil leaves
1 garlic clove, crushed
1 small red chilli, deseeded and diced
1/2 teaspoon grated lemon rind
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
2 tablespoons fresh breadcrumbs
3-4 tablespoons extra virgin olive oil
salt and pepper

Grilled Mussels

Scrub the mussels well to remove any barnacles, and then remove the beards. Rinse thoroughly. Put the mussels into a large saucepan

and steam them with only the water on their shells for 4 minutes until they have just opened. Discard any that do not open. Immediately plunge

the mussels into cold water, and drain.

lift out the mussels and carefully discard one half of each shell. Arrange the cooked mussels in their half shells in a single layer on a large

dish or 4 individual gratin dishes.

combine the basil, garlic, chilli, lemon rind, pine nuts, Parmesan and half of the breadcrumbs in a food processor or blender. Process

briefly to form a smooth paste and season to taste with salt and pepper. Alternatively, pound to a paste using a pestle and mortar.

transfer the basil paste to a bowl and stir in the oil. Spoon a little of the paste over each mussel and finally top each one with a few more

breadcrumbs. Cook under a preheated grill for 2—3 minutes until bubbling and golden. Serve at once.

Serves 4
INGREDIENTS
450g/1lb salmon fillet, skinned
225g/8oz pasta, such as penne or twists
175g/6oz cherry tomatoes, halved
150ml/1/4 pint/2/3 cup low -fat creme fraiche
45ml/3 tbsp finely chopped parsley
finely grated rind of 1/2 orange
salt and ground black pepper

Salmon Pasta with Parsley Sauce

Cut the salmon into bite-size pieces, arrange on a heatproof plate and cover with foil.

Bring a large pan of salted water to the boil, add the pasta and return to the boil. Place the plate of salmon on top and simmer for 10-12

minutes, until the pasta and salmon are cooked.

Drain the pasta and toss with the tomatoes and salmon. Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss

into the salmon and pasta and serve hot or cold.

Serves 4
INGREDIENTS
115g/4oz small pasta shapes
30ml/2 tbsp vegetable oil
1 small bunch spring onions, chopped
350g/12oz/3 cups frozen peas
1.2 litres/2 pints/5 cups chicken stock
225g/8oz raw unsmoked ham or gammon
60ml/4 tbsp double cream
salt and ground black pepper
warm crusty bread, to serve

Pea and Ham Soup

Cook the small pasta shapes in plenty of boiling salted water according to the packet instructions. Drain through a colander, place in the

pan again, cover with cold water and set aside until required.

Heat the vegetable oil in a large heavy saucepan and cook the spring onions gently until soft but not browned. Add the frozen peas and

chicken stock, then simmer gently over a low heat for about 10 minutes.

Process the soup in a blender or food processor then return to the saucepan. Cut the ham or gammon into short fingers and add, with the

pasta, to the sauce­pan. Simmer for 2-3 minutes and season to taste. Stir in the double cream and serve immediately with the warm crusty bread.

Serves 6-8
INGREDIENTS
salt and pepper, to taste
1 tbsp cornflour (cornstarch) paste
1 egg white, lightly beaten
115-140g/4-5oz/1 cup white sesame seeds
1 tsp finely-chopped spring onions (scallions)
6 large slices white bread
225g/8oz prawns (shrimp), peeled
1/2 tsp finely-chopped fresh ginger
vegetable oil, for deep-frying
25g/1oz/1/4 stick lard (shortening)
1 tbsp Chinese rice wine or dry sherry

Sesame Seed Prawn (Shrimp) Toasts

Chop together the prawns with the lard (shortening) to form a smooth paste. In a bowl, mix with all the other ingredients except the sesame seeds and bread.

Spread the sesame seeds evenly on a large plate or tray; spread the prawn paste thickly on one side of each slice of bread, then press, spread-side down, onto the seeds.

Heat the oil in a wok until medium-hot; fry 2-3 slices at a time, spread-side down, for 2-3 minutes. Remove and drain. Cut into 6-8 fingers (without crusts).

Serves 4
INGREDIENTS
225g/8oz white fish fillet such as lemon sole or plaice
1 tsp egg white
2 tsp cornflour (cornstarch) paste
700ml/1/1/4 pints/3 cups Basic Stock
1 tbsp light soy sauce
about 50g/2oz fresh coriander leaves, chopped
salt and pepper, to taste

Sliced Fish and Coriander Soup

Cut the fish into large slices each about the size of a matchbox. Mix with the egg white and cornflour (cornstarch) paste.

In a wok or saucepan, bring the stock to a rolling boil and poach the fish slices for about 1 minute.

Add the soy sauce and coriander leaves, adjust the seasonings and serve.

Serves 4
INGREDIENTS
1 tbsp light soy sauce
700ml/1/1/4 pints/3 cups Basic Stock
2 tsp Chinese rice wine or dry sherry
1 tbsp rice vinegar
1/2 tsp sesame oil
salt and ground white pepper, to taste
225g/8oz lamb steak
1 piece cucumber, 7.5cm/3in long

Lamb and Cucumber Soup

Trim off any excess fat from the lamb and discard. Thinly slice the lamb into small pieces. Marinate with the soy sauce, wine or sherry and

sesame oil for 25-30 minutes. Discard the marinade.

Halve the cucumber piece lengthways (do not peel), then cut into thin slices diagonally.

In a wok or saucepan, bring the stock to a rolling boil, add the lamb and stir to separate. Return to the boil, then add the cucumber slices,

vinegar and seasonings. Bring to the boil once more, and serve at once.

Serves 4
INGREDIENTS
1 tsp salt
3-4 tbsp vegetable oil
225g/8oz uncooked prawns (shrimp), peeled
175g/6oz green peas
2 tsp cornflour (cornstarch) paste
1 tbsp Chinese rice wine or dry sherry
3 eggs, beaten, reserving 1 tsp of egg white
1 tbsp finely-chopped spring onions (scallions)

Prawn (Shrimp) Fu-yung

Beat the eggs with a pinch of the salt and a few bits of the spring onions (scallions). In a wok, scramble the eggs in a little oil over moderate heat. Remove and reserve.

Mix the prawns (shrimp) with a little salt, 1 tsp of egg white, and the cornflour(cornstarch) paste. Stir-fry the peas in hot oil for 30 seconds. Add the prawns (shrimp).

Add the spring onions (scallions). Stir-fry for another minute. Then stir the mixture into the scrambled egg with a little salt and the wine or sherry. Blend well and serve.

Serves 4
INGREDIENTS
2 tbsp cornflour (cornstarch) paste
1 tbsp light soy sauce
about 575ml/1 pint/2/1/2 cups vegetable oil
2 tbsp Chinese rice wine or dry sherry
1 tbsp finely-chopped spring onions (scallions)
1 tbsp brandy
450g/1 lb fillet of lemon sole or plaice
1/2 tsp finely-chopped fresh ginger
about 100ml/4fl oz/1/2 cup Basic Stock
1 tsp salt
115g/4oz white mushrooms, thinly sliced
few drops sesame oil, to garnish
1/2 egg white
1 tsp light brown sugar

Braised Fish Fillet with Mushrooms

Trim off the soft bones along the edge of the fish, but leave the skin on. Cut each fillet into bite-sized pieces. Mix the fish with a little salt, the

egg white and about half of the cornflour (cornstarch) paste.

Heat the oil until medium-hot, add the fish slice by slice and stir gently so the pieces do not stick. Remove after about 1 minute and drain.

Pour off the excess oil, leaving about 2 tbsp in the wok.

Stir-fry the onions (scallions), ginger and mushrooms for 1 minute. Add the other ingredients except the cornflour (cornstarch) paste. Bring to the boil. Braise the fish for 1 minute. Thicken wich the paste, and garnish.

Serves 4-6
INGREDIENTS
1 carp, bream, sea bass, trout, grouper or grey mullet, weighing about675g/1/1/2lb, gutted
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
vegetable oil, for deep-frying

Sauce
2 cloves garlic, finely chopped
2-3 spring onions (scallions), finely chopped with the white and green parts separated
1 tsp finely-chopped fresh ginger
2 tbsp chilli bean sauce
1 tbsp tomato puree (paste)
2 tsp light brown sugar
1 tbsp rice vinegar
about 100ml/4fl oz/1/2 cup Basic Stock
1 tbsp cornflour (cornstarch) paste
few drops sesame oil

Braised Whole Fish in Chilli and Garlic Sauce

Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5cm/lin

apart. Rub the whole fish with soy sauce and wine or sherry on both sides, then leave to marinate for 10—15 minutes.

In a wok, deep-fry the fish in hot oil for about 3-4 minutes on both sides or until golden brown.

Pour off the excess oil, leaving about 1 tbsp in the wok. Push the fish to one side of the wok and add the garlic, the white part of the spring

onions (scallions), ginger, chilli bean sauce, tomato puree (paste), sugar, vinegar and stock. Bring to the boil and braise the fish in the sauce

for 4—5 minutes, turning it over once. Add the green part of the spring onions (scallions). Thicken the sauce with the cornflour (cornstarch) paste, sprinkle with the sesame oil and serve.