Golden herby garlic potatoes, flaky salmon, and juicy prawns come together in this light, feel-good seafood pie – simple to make, beautiful to serve.

1. Heat the oven to 200°C (180°C fan / gas 6).  
2. Cook the pie filling: Heat 2 tbsp olive oil in a large pan. Fry the onion, peppers and 2 cloves of garlic until softened. Stir in the paprika, then add the passata, stock and bay leaves. Simmer for 5 minutes.  
3. Add the seafood: Stir in the salmon chunks, prawns and olives. Cook gently for 2-3 minutes (just to start cooking the fish), then stir in the kale. Season with salt, pepper, and stir through the mixed herbs. Pour the mixture into a large oven dish.  
4. Prepare the potato topping: Parboil the sliced potatoes in salted water for 5 minutes, then drain. In a jar, mix 2 tbsp of olive oil, 2 crushed garlic cloves, and the chopped parsley.  
5. Assemble the pie: Layer the potatoes neatly over the fish mixture. Brush/drizzle the garlic-herb oil over the top. Season the top with salt and pepper.  
6. Bake: Cook in the oven for 35 minutes, until the potatoes are golden and crisp and the filling is bubbling.  
7. Serve: Sprinkle with the remaining herbs and add a squeeze of lemon if you like. Serve with a side of steamed broccoli and green beans. 

A quick, wholesome pasta dish made with ASC labelled salmon, fresh herbs, and a light crème fraîche sauce. Ready in 20 minutes – simple, tasty, and full of goodness for the whole family. 

1. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.  
2. Meanwhile, season the salmon fillets with pepper and a drizzle of olive oil. Pan-fry for 3–4 minutes on each side, or roast in the oven at 200°C for 10–12 minutes, until just cooked through. Set aside to rest, then flake into large chunks
3. Melt the butter in a pan over a medium heat. Add the onion and garlic, cooking gently until softened. Stir in the peas and crumble in the stock cube with a splash of water. Simmer for 3 minutes.  
4. Add the crème fraîche, season with salt and black pepper, and warm through gently without boiling. Stir in the spinach until just wilted.  
5. Drain the pasta and toss it through the sauce. Divide between plates, top with the flaked salmon, and finish with fresh herbs and a squeeze of lemon, if you like.  

Korshags’ twist on carbonara with egg yolk and Parmesan – but using cold-smoked salmon instead of smoky bacon.

1. Cook the pasta in salted water until al dente. Drain, reserving about 200ml of the pasta water. 
2. Finely chop the garlic and gently fry it in the olive oil over low heat in a large frying pan for a couple of minutes. 
3. Whisk together the egg yolks, Parmesan, and 50ml of the reserved pasta water. 
4. Cut the salmon into small pieces. 
5. Add the cooked pasta to the pan with the garlic oil. Over the lowest heat, quickly stir in the egg mixture. Gradually add more reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. Remove from the heat, stir in the salmon, and season with salt and plenty of black pepper. 
6. Top with chives and extra Parmesan before serving. 

1. Cook the pasta in salted water. Drain and quickly rinse under cold water to cool. 
2. Scoop out the avocado. Blend the avocado, yoghurt, garlic, lemon juice, lemon zest, spinach, half the basil, parsley, ½ tsp salt, and ½ tsp black pepper using a stick blender or food processor until smooth and creamy. 
3. Combine the pasta with the dressing and season to taste with salt and pepper. Top with the smoked salmon and the remaining basil. 

This colourful, nutritious bowl is easy to adapt with your favourite salad ingredients. Here’s our go-to version. 

1. Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight.
2. Prepare the prawns: Mix the chipotle paste, honey, lime zest and juice, and olive oil. Coat the prawns in this mixture. Sauté in a hot pan for about 4 minutes, until pink and opaque. Set aside to cool.
3. Build the base: In a bowl, mix most of the spring onions and the kidney beans into the rice. Season lightly and divide between two serving bowls.
4. Assemble: Top each bowl with pickled onions, prawns, sweetcorn, avocado slices, remaining spring onions, and chopped tomatoes.
5. Finish: Add a spoonful of Greek yoghurt, sprinkle with paprika, and garnish with lime wedges and cress or micro herbs.

A fun and tasty way to enjoy responsibly farmed ASC labelled salmon – great for sharing and even better with little helpers in the kitchen!

1. Cook the sushi rice according to packet instructions and allow it to cool completely.  
2. Lightly grind the sesame seeds to release their oils and toast until golden and fragrant. Mix the sesame seeds with crushed nori, a pinch of salt, and a pinch of sugar to make a quick furikake-style seasoning. Stir this seasoning into the cooled rice.  
3. Finely chop the salmon fillets until minced, then mix into the seasoned rice. With slightly damp hands, shape the mixture into balls (about 1 tablespoon per ball).  
4. Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each ball in flour, then dip in egg, and finally coat with breadcrumbs.  
5. Place the balls in an air fryer and cook at 200°C for 10 minutes, or bake in a preheated oven at 180°C for 20 minutes, until golden and crispy.  
6. To make the dipping sauce, combine all the sauce ingredients in a small pan and warm gently, stirring until the sugar has dissolved and the sauce is smooth. 
7. Serve the crispy salmon balls with the dipping sauce and a side of cucumber sticks or edamame beans.  
8. Tip: These are perfect for lunchboxes, parties, or a fun weeknight dinner – and a great way to introduce kids to cooking with sustainable seafood. 

This is my recipe for ASC certified seabream tacos – the true taste of summer. Sustainably farmed Mediterranean seabream, charred baby veg from the garden, and a mint & jalapeño whipped feta for that fresh kick. Cooked over charcoal for maximum flavour and minimum fuss. 

1. Make the spiced butter by melting the butter and stirring in the Mexican spices, thyme, and fennel seeds. Set aside for brushing the fish. 
2. Chargrill ook the veg over a preheated BBQ. Toss the courgettes, onion, pepper, and tomatoes with oil, lemon zest, and seaweed salt. Grill directly over hot charcoal until charred and softened. Slice once cool enough to handle. 
3. Prepare the whipped feta in a food processor. Blend feta, yogurt, mint, jalapeños, lemon zest, and juice in a food processor until smooth. 
4. Season the Sea Bream fillets with chilli salt and a little oil. Grill skin side down, pressing lightly to avoid curling. Brush with the spiced butter as they cook until the skin is crisp and the fish is just cooked through. 
5. Warm the tortillas, then layer with salad leaves, a handful of charred veg, grilled seabream, and a generous spoonful of whipped feta. Finish with an extra drizzle of spiced butter.

1. Wash the spring greens thoroughly, drain well, cut into bite-sized pieces, spread them on a pan, and drizzle with olive oil. 
2. Using a torch, char the root portion of the spring greens for 1 minute. 
3. Marinate the salmon in 2T seasoned soy sauce and 2T cooking wine for 30 minutes. 
4. In a pot, combine 2 cups rice, 2 cups kelp stock, 2T seasoned soy sauce, and 1T cooking wine. Bring to a boil over high heat for 4 minutes. 
5. When the water starts boiling, reduce to medium heat and cook for 6 minutes. 
6. While the rice is cooking, melt ½ piece of butter in a pan and sear the salmon on both sides over medium-low heat for 1 minute each. 
7. Place the charred spring greens on top of the rice, put the grilled salmon in the centre, and let it steam for 3 minutes. 
8. Once steamed, break up the salmon with a rice paddle, mix together, and serve with the seasoning sauce. 

1. Peel and finely chop the squid, and rinse the shrimp, oysters, and clam meat in salt water. 
2. Bring 2 cups of water with a pinch of salt to a boil, then briefly blanch the prepared seafood for about 30 seconds. (Don’t discard the blanching water; cool it separately to use as seafood stock for the batter) 
3. Clean and trim the chives, and if the root ends are thick, split them in half, cut them to match the length of the frying pan, and slice the red chili and cheongyang peppers diagonally. 
4. Mix the batter ingredients in a bowl, and beat the egg with a pinch of salt to make an egg wash. 
5. Heat oil generously in a pan, pour one ladle of batter and spread it in a circle, then neatly arrange the chives on top, add the seafood, and lightly sprinkle some more batter. 
6. Fry both sides until golden brown, add cheongyang pepper, red chili, and egg wash to one side, flip and cook until done, then turn off the heat. 

1. Lightly brush dumpling wrappers with oil on both sides, place in muffin tins, and bake at 180°C for 5 minutes, then let cool. 
2. Cut cabbage into bite-sized pieces and clean shrimp by removing heads and tails. 
3. Heat oil in a pan, sauté minced garlic, then add remaining sauce ingredients (sugar, red pepper powder, rice wine, red pepper paste, corn syrup, black pepper) and stir-fry. 
4. Add shrimp to the sauce mixture and cook. 
5. Add rice cakes and anchovy stock, and once the tteock become soft, stir-fry over medium heat. 
6. Divide the finished shrimp tteokbokki among the baked dumpling wrappers.