Shrimply the best

Want some creative ideas to help you add more fish to your diet? These delicious dishes from restaurateur and author Emily Scott’s latest book are sure to please

Ingredients (Serves 2) ◆ 2 x 250g pouches microwaveable Spanish-style grains ◆ 150ml vegetable stock ◆ 200g frozen cooked mixed seafood (prawns, squid, mussels) ◆ 1tsp paprika (optional) ◆ 200g mussel

Celebrated chef Emily Scott is passionate about seafood and these delightfully simple and delicious recipes are a real catch

SERVES 4 | PREP 20 MINS COOK 45 MINS | EASY | GF 2 tbsp extra-virgin olive oil,plus extra for drizzling1 onion, chopped1 red pepper, chopped2 garlic cloves, crushed1 tbsp finely chopped oregano leaves

Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing

If summer had a flavour, it would be citrus: bold, bright, and unapologetically zingy. Bursting with colour, crunch and that unmistakable lip-smacking freshness, these four joyful recipes from recipe