"In this recipe I’ve opted for some smoked haddock. It’s easily available and the smokiness works so well with Irish tomatoes which have been especially late this year."

"There are certain sauces that work so well with flat and round fish that can work interchangeably over the course of an evening or even a four-day week."

"Both delicious, spider crab preparation is a lot more laborious than brown crab with a lower yield of meat but produces stunning deeply flavoured stocks, bisques and sauces."

"There are endless possibilities with this slender little oily fish; raw, pickled, grilled, baked, soused, pan fried and smoked. It is a fish that’s best enjoyed as soon as possible after it’s landed."

"We produce some of the very best molluscs in the world here in Ireland - from peninsulas in Kerry to bays in West Cork and a fjord in Connemara these little umami gems are the most economical fresh seafood available."

Talent, hard work and more than a little humility have fuelled the speedy ascent of Goldie’s Aishling Moore through the culinary ranks, writes Joe McNamee

"...and a sea salt and vinegar crusted fillet of hake with chunky Bramley apple curry sauce and a side dish of the very humble mushy pea with a little bit of extra TLC..."