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The Guardian - Back to homeThe Guardian

Seafood

July 2024

  • Lemony prawn salad

    Observer Food Monthly's 20 best recipes
    Nigella Lawson’s recipe for lemony prawn salad

  • 20 best easy summer salads

    Observer Food Monthly's 20 best recipes
    The 20 best easy summer salad recipes

  • A white-clawed crayfish from the River Culm

    Country diary
    Country diary: Nature red in tooth and – quite literally – claw

  • Tollingtons Interiors 8881

    Grace Dent on restaurants
    Tollington’s, London N4: ‘Hands down the greatest chips I’ve ever eaten’ – restaurant review

  • Yotam Ottolenghi recipes
    Luxury rösti and cheesy pancakes: Yotam Ottolenghi’s recipes for weekend breakfasts

  • Bean, tuna and tomato, plus courgettes with hazelnuts: Chris Shaw’s recipes for picnic salads

  • How to cook the perfect ...
    How to make the perfect pan bagnat – recipe

  • Seascape: the state of our oceans
    Swim with the fishes: is tuna tourism just a bit of harmless holiday fun?

  • On our plate
    ‘Instead of crisps, kids could eat snacks from the sea’: the forager chef looking to revolutionise Chile’s diet

  • José Pizarro’s recipe for chilli-spiked escalivada with fried mackerel

  • Yotam Ottolenghi recipes
    Warm tomato salad and crab on toast: Yotam Ottolenghi’s recipes for summer

  • Wine-poached eggs, lemony sole and puffed potatoes: Claude Bosi’s classic French recipes for Bastille Day

  • Waste not
    Don’t throw away that tinned fish oil! Use it in this tasty dressing – recipe

June 2024

  • Grilled halibut, basil butter

    Nigel Slater recipes
    Grilled sardines, baked hake, baked haddock: Nigel Slater’s easy fish recipes

  • José Pizarro’s prawn pil pil tortilla. Food and prop styling: Polly Webb-Wilson

    ‘Spain is much more than patatas bravas’: José Pizarro’s summer recipes

  • Marie Mitchell's ackee and saltfish tart.

    Marie Mitchell’s recipes for Jamaican pepper prawns and ackee and saltfish tarts

  • Felicity Cloake's pasta puttanesca

    Felicity Cloake's masterclass
    How to make pasta puttanesca – recipe

  • On our plate
    ‘Anything can be edible’: how Italians are making a meal of invasive crabs

  • Yotam Ottolenghi recipes
    A taste of Tunisia: Yotam Ottolenghi’s recipes inspired by the northern tip of Africa

  • Ask Ottolenghi
    Ask Ottolenghi: what’s the secret to a great burger?

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