Wash clams under cold water. Keep them soaking in cold water until ready to use.

In a large pan, heat the butter over medium high heat. Add the diced onion, and garlic. Saute for a few minutes, until the onion has softened but not turned brown. Add the diced mushroom and saute for another few minutes. Add tomatoes, salt, pepper, basil and paprika. Cook for another few minutes, then remove the mixture from the pan and keep aside in a small bowl.

In the same pan, add your prawns in a single layer. Add salt and pepper, and cook for 1-2 minutes until pink and opaque on the bottom, then flip over, salt and pepper this side, and cook for another 1-2 minutes until cooked through. Remove prawns to a separate plate

Increase heat to high, and using the same pan, drain the clams and add them to the pan. Immediately add the white wine and close the pan with a tight fitting lid. Allow clams to steam 7-8 minutes, then remove the pan from the heat. Remove the clams and keep them aside, leaving the liquid in the pan

Let the liquid in the pan settle for a few minutes, then using a fine mesh strainer, strain the broth into a measuring cup (you are using a strainer to get rid of any sand or grain). Wash the pan to get rid of any sand, then put it back on the heat, turning it down to medium. Add the broth back into the clean pan.

Add the butter and the milk, and the cooked mushroom tomato mixture back to pan and whisk to combine. Sauce won't be very thick

Add the cooked pasta to the sauce and toss to combine. Add the cooked clams and prawns and stir lightly to incorporate into the pasta, keeping most on the top of the pasta. Top with chopped parsley to garnish.

 Coat the first fish fillet in flour and shake off the excess. Dip in the egg wash, then plaice in the breadcrumbs and coat all over. Shake off the excess and place the fillet on the plate. Repeat with the rest of the fish, and set aside.

Heat the vegetable oil in a sauce pan and check the temperature with a thermometer. The temperature must be maintained at 180C during the entire cooking process 

Cook your first batch of fillets until golden brown, remove and place on a plate lined with paper towels to soak up the excess oil. Repeat until all fillets are cooked

Divide the green peas among four large plates, plaice two fillets on each and  sprinkle with sea salt and black pepper. Put a three cooked prawns on each plate and serve immediately

Preheat the oven to 180° 

To make the dressing, whisking together all the ingredients and season to taste

Mix the crushed cumin seeds with a sumac. Drizzle the monkfish with olive oil and rub in the spices with plenty of seasoning

Grease a baking tray and add the monkfish. Pop in the oven for 10-15 min, depending on how thick your pieces are 

To assemble, toss the spinach, pine nuts and pomegranate seeds in the dressing. Serve with the fish and a squeeze of lemon

Lay the sardines in a large oven-proof dish. Cover with the olive oil, garlic, lemon juice, salt and pepper

Turn each fish and cover the dish with foil. Allow to marinate in the fridge for at least an hour 

When ready to cook, preheat the oven to 180°. Remove the foil and bake until cooked through and starting to brown.

Eat immediately with fresh, crusty bread and a little bit of parsley