Ingredients

Ingredients For the tomato and fish soup

• 4 tsp olive oil

• 20g/¾oz unsalted butter

• ½ onion, roughly chopped

• 50g/1¾oz celery, roughly chopped

• 50g/1¾oz leek, roughly chopped

• ½ orange, zest only

• 1 red pepper, seeds removed, roughly chopped

• 1 garlic clove, chopped

• 1 tsp finely chopped ginger

• 1 fresh bay leaf

• 1 sprig fresh thyme

• 1 star anise

• 100g/3½oz peeled prawns

• 20g/¾oz tomato purée

• 500ml/18fl oz reduced fish stock

• pinch saffron

• 100g/3¾oz chopped tomatoes

• 250g/8oz Scarborough Woof fillet, or other white fish chopped into squares

• pinch smoked paprika

• salt and freshly ground black pepper

For the lobster and scallops

• splash olive oil

• knob of butter

• 4 king scallops

• 30g/1oz samphire, trimmed

• 1 cooked lobster, meat removed

For the kipper club sandwich

• 200g/7oz undyed natural smoked kipper fillet

• 1 tbsp mayonnaise

• 1 tsp shallot, finely chopped

• 1 tsp chopped fresh coriander

• 1 lime, juice and zest

• salt and freshly ground black pepper

• 2 slices kiln-smoked ham

• 3 thin slices rye bread

• knob of unsalted butter, softened

For the garlic mayonnaise

• 2 free-range egg yolks

• 1 tbsp strong Dijon mustard

• salt and white pepper

• 250ml/8fl oz groundnut oil

• 2 tbsp white wine vinegar

• 1 garlic clove, crushed and chopped finely

• handful spinach leaves, finely shredded

Description

This Simple But Sophisticated Soup Celebrates The Best Of British Seafood. Serve It At A Dinner Party As An Impressive Starter.

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