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Process onions, garlic, lemongrass and chilli until finely diced. Use 2 chillis for a mild-medium curry, 4 for a hot curry and 5 for an extra hot curry.

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.

Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it.

Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel, onion and chilli in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.

Mix the mustard powder with a little lager in the bottom of a small pan to make a paste, then stir in the rest of the lager and add the butter. Heat gently to melt the butter, add the cheese and stir to melt, but do not let the mixture boil. Once smooth, add the chorizo.

Season the brill and prawns with salt and pepper. Heat the rapeseed oil in a large, non-stick frying pan until hot but not smoking, then place the fish fillets in the pan and fry over a medium–high heat for 3 minutes. Turn the fillets over and then add the prawns and butter to the pan.

Combine the garlic, olive oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine. Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish.

Pre-heat your oven to 200ºC/400ºF/gas. Season the cod with salt and pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
Place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10–15 minutes.

Stir together flour, cornstarch and salt.
Make a well in the center.
Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients.

Heat oil in a saucepan.
Add in the garlic, cumin and paprika and cook for 1 minute. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat.