As you delve in, the spoon crunches through the breadcrumbs to reveal a rich, creamy, decadent mixture of handpicked white crab meat, parmesan and cream. Baked Salcombe crab just stepped up to the plate and my goodness, it delivers!   &...

We’ve all heard the Food Standards Agency recommendation to eat 2 portions of fish per week, but have you ever thought about nutritious shellfish, namely crab meat, which may actually be more beneficial to human health than finfish? The British shor...

As every crab lover knows, the brown meat packs a far bigger punch of flavour than the white. What we love best about this crab recipe is that it uses the wonderfully rich brown crab meat as a highly flavoured sauce to coat the linguine.  This ...

Oysters are frequently enjoyed ‘au natural’ but they are truly delicious poached in their own juice. In this oyster recipe, the slight firming in texture of the Bigbury Bay oyster may also be more palatable for any newbies to these delicious bivalves...

Last weekend was a good one. Perusing the Weekend section of The Telegraph we came across the regular Stevie Parle feature and boy what a title: The taste of the sea in a shell.  Knowing we would love the reading the article and the recipes, no...