Mussels in Snail Pots

12 black mussels, scrubbed and debearded vegetable oil

¹12 onion, finely chopped

4 ripe tomatoes, blanched, skinned and finely chopped

salt and milled black pepper

12 fresh basil leaves, roughly chopped

125 ml white wine

grated mozzarella cheese

Heat oil in a medium saucepan and fry the onion until golden. Add the tomato and simmer gently until soft. Season with salt and pepper, remove from the heat and add the basil.

Bring the wine to the boil in a separate saucepan, add the mussels, cover and cook until they open wide. Discard any which remain shut. Remove and discard shells, gently pull out any beards which remain, and place mussels in the hollows of snail dishes.

Spoon over the tomato mixture, sprinkle generously with mozzarella and place under a hot grill until the cheese is golden. Serves 2 as a starter

Crayfish in a Cinzano and Mustard Sauce

2 large crayfish

15 ml butter

4 spring onions, finely chopped

125 ml Cinzano Bianco 250ml cream

15 rill Dijon mustard

salt, milled black pepper, grated nutmeg

60 ml soft breadcrumbs

30 ml grated Parmesan cheese

Cook the crayfish in boiling water for 6-10 minutes, depending on size. Scrub shells clean under running water and split lengthwise in half to open wide and fan the tails. Remove flesh from tails and bodies, devein, and cut the meat into chunks. Rinse shells, pat dry and place on a baking tray. Fill with crayfish meat, cover with a damp cloth to prevent it from drying out, and keep warm.

Melt the butter in a medium saucepan and lightly fry the spring onion. Pour in the Cinzano and boil uncovered until reduced and syrupy. Slowly whisk in the cream and boil until the sauce

thickens. Add the mustard, and season with salt, pepper and nutmeg.

Pour Cinzano and mustard sauce evenly over the crayfish, sprinkle with crumbs and Parmesan cheese and place under a hot grill until hot and golden. Serves 2

Fillet of Sole with Dill, Cucumber and Butter Sauce

4 medium soles, (575 g-700 g), filleted and skinned

15 ml Pernod

150 ml white wine

freshly squeezed juice of '12 lemon salt and milled black pepper

¹/2 English cucumber, peeled, seeded and diced

75 g butter, cut into blocks

15 ml chopped fresh dill

dill fronds for garnish

Set the oven at 190°C. Butter an oven proof casserole. Fold each sole fillet in three to make a neat parcel and place in the dish.

Gently warm the Pernod and wine in a small saucepan, flame, add the lemon juice and pour over the fish. Season with salt and pepper, top with cucumber, cover and bake for 15-20 minutes until cooked.

Place fish on four warm plates. Pour the cooking liquid into a clean saucepan and boil uncovered until reduced and syrupy. Whisk in the butter, add the chopped dill, and pour over the fish. Garnish with dill fronds and serve immediately.

Serves 4

Chilli Prawn Pasta

32 large prawns, shelled and deveined olive oil

5 ml crushed garlic

2 ml Green Mamba (recipe below)

60 ml commercial tomato pesto

salt and milled black pepper

400 g taglierini

chopped fresh chives

grated Parmesan cheese

Green Mamba

20 large fresh green chillies, seeded and chopped

200 ml white wine vinegar

200 ml vegetable oil

Green Mamba: Purée the ingredients in a blender or food processor until smooth. Place in an airtight container and chill in the fridge until ready to use.

Heat olive oil in a large frying pan, add the garlic, prawns and green mamba and stir-fry for 2-3 minutes until the prawns are cooked. Add the tomato pesto and season with salt and pepper.

Cook the taglierini in a pot of boiling, salted water until done 'al dente'. Drain.

To Serve: Pile pasta into warm bowls and spoon chilli prawns on top. Sprinkle with chopped chives and serve with Parmesan cheese.

Serves 4

Prawn Bisque

800 g large prawns

butter, salt, milled black pepper

2 onions, finely chopped; skins on

5 ml crushed garlic 15 ml fish spice

45 ml tomato paste 1 litre cream

1 litre Fish Stock (page 209)

chopped fresh parsley for garnish

Deshell and devein the prawns. Cut into small pieces, cover and set aside. Reserve shells.

Heat butter in a large saucepan and fry the onion and garlic until translucent.

Add the prawn shells and fry until they turn red. Add the fish spice, tomato paste, cream and fish stock. Bring to the boil and simmer uncovered for 20 minutes until the soup thickens.

Strain into a clean saucepan, pressing on the solids to extract all the moisture. Add the chopped prawns and simmer for 3-4 minutes until cooked.

To Serve: Ladle bisque into warm bowls and garnish generously with parsley. Offer warm, crusty bread on the side. Serves 6

Seafood Crepes

Legends' Chive Crepes (page 209)

Legends' Mushroom Cream Sauce (page 213) Béchamel Sauce (page 212)

250 g filleted, skinless kingklip, cut into cubes 250 g whole peeled shrimps, well drained on kitchen paper (weigh after shelling)

60 ml dry white wine

60 ml freshly squeezed lemon juice

2 ml fish seasoning

5 ml chopped fresh oregano

salt and milled black pepper

grated Cheddar cheese

chopped fresh chives and lemon wedges for garnish

Make the crêpes, mushroom sauce and béchamel sauce.

Bring the wine, lemon juice, fish seasoning and oregano to the boil in a medium saucepan.

Add the kingklip and shrimps, cover and simmer for 1-2 minutes until cooked. Strain, discard the liquid and add the mushroom sauce to the seafood and heat through. Season with salt and pepper.

Spoon the seafood mixture into the crepes, roll up and place on hot plates.

Heat the béchamel sauce (if necessary thin with a little milk or cream) and pour over the crepes. Scatter grated cheese on top and brown under a hot grill. Garnish with chopped chives and lemon wedges.

Serves 2