"A typical accompaniment to seafood and a store cupboard must, these briny buds are preserved by way of salt and vinegar."

This weekend’s recipe is fabulous way to cook root vegetables. Encased in a seaweed-flavoured salt crust, this method both bakes and steams the vegetable while sealing in all its natural juices.

A terrific option for those weary of cooking fish at home with none of the possibilities of fish fillets sticking to the pan.

"Borrowing from the fried foods I adore from Asia, I like to use a mixture of flours and starches to produce a crisp and dry batter."

"Traipsing through the English Market as a young reluctant fish eater, I wondered why anyone would consider eating these petrified fillets of fish strewn out over the counter."

This weekend’s recipe is a dish I love to make at home

This weekend’s recipe, a simple dish of hake enjoys the perfect partnership of sweet peas and smoky salty bacon with a creamy aniseed fennel soubise.

"At Goldie our cuisine is seafood, but we take inspiration from all over the world to build our daily changing menu, keeping it as interesting for our team as our diners."

It’s a mind-melting, delicious sauce comprised of all the good things in life; anchovies, garlic, olive oil and butter. It's a dressing that’ll stand up to strong and smoky flavours.

This Oyster Rockefeller is great for entertaining as everything can be prepared in advance and popped in a very hot oven just before serving.