Serves 6-8 The intriguingly named Cullen Skink is a rich, creamy soup to savour on a cold night in front of a roaring fire. The recipe is originally from the small fishing village of Cullen, on the Moray Forth in…

Serves 4 370-400g linguine 1 medium dressed crab 2 cloves garlic Roughly chopped Handful flat-leaf parsley, roughly chopped 1 tsp chilli flakes Finely grated zest and juice of 1 lemon 100ml extra virgin olive oil Sea salt Bring a large…

200g unsalted butterJuice of ¼ lemon¼ tsp ground mace¼ tsp white pepper1 or 2 anchovy fillets200g cooked and peeled brown shrimpsCayenne pepper, to serve Melt the butter in a pan and strain.Wipe out the pan and put the strained butter…

Serves 6 A great one for the barbecue on a hot early summers afternoon. Allow about 100g Squid per person as a starter 1 Cucumber 1 Bulb Fennel 200g Samphire, cleaned and woody stems removed 100g Pea shoots 1 tsp…

Serves 6-8 as a starter The delicious rich oily flavour of mackerel is complemented by the earthy crunch of raw beetroot Allow one medium mackerel fillet per person For the Beetroot Salad one bunch 3/4 beetroot One medium red onion…

Serves 4 Mackerel is such a wonderful fish, very versatile.  This recipe would work well on the barbecue too.  Green sauce or salsa verde is a delicious accompaniment to many things.  In the summer it is particularly versatile for dressing…