Most fishmongers will set aside shrimp shells for you with a little notice. If you can’t get them, use the shells from the recipe and replace half the water in the stock with clam broth.

If you don’t have a clay pot, cook this dish in a wok or stock pot and roast the prawns covered with a lid.

Melt the butter in a large, heavy-based saucepan over medium heat until foaming. Add the shallot and garlic. Cook, stirring, for 2 minutes or until softened. Step 2 Add the tomatoes, chicken stock, ...

The original and still the best version of this classic starter, starring plump shellfish, crunchy lettuce and the tangy Marie Rose sauce you’ll want to eat by the spoonful. The prawn cocktail is a ...