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Beer batter is one of those things that feels festive and a little indulgent – the batter puffs up, the fish inside steams perfectly, and the result is a golden, crunchy shell encasing beautifully cooked fish. Paired with crispy potato cakes, this is our version of fish and chips made at home. It's a bit of a project, but completely worth it. The key to a good beer batter is using very cold beer and not over-mixing. A few lumps are fine – actually desirable. The batter should be used immediately. Beer Battered Fish & Potato Cakes Serves 4 You'll need 600 g firm white fish fillets (flathead, ling, snapper), cut into large pieces vegetable oil, for deep-frying salt flakes...

This pâté is one of those things that looks impressive but comes together in minutes. We always have smoked trout at the store, and turning it into a pâté is one of the loveliest things you can do with it. The crème fraîche keeps it light and a little tangy, the lemon zest lifts everything, and the dill gives it that classic smoked fish flavour combination that just works. We love serving this spread on little toasts or crackers for a crowd – it's always one of the first things to disappear. Make it ahead and keep it in the fridge; it actually gets better as it sits. Trout Pâté with Crème Fraîche, Lemon Zest & Dill Serves 6–8 as...

Shucking oysters is one of those kitchen skills that feels like magic once you've got the hang of it. The first few attempts can be a bit of a battle, but once you find the entry point and get the motion right, it becomes second nature. There's also something really satisfying about opening an oyster — you're doing it fresh, right before eating, and nothing tastes better than an oyster that's just been shucked. All you need is a shucking knife and a folded kitchen towel to protect your hand. Don't try to use a regular knife — a proper shucking knife is short, thick and sturdy, which is exactly what you need for leverage. We sell the Opinel Oyster...

This is the roll that started it all, really. When we opened The Fishmonger's Son in 2018, we wanted to offer something that captured the joy of eating fresh, beautiful seafood in a casual, no-fuss way. A prawn and cray roll does exactly that. Sweet cooked prawns and crayfish, tossed in a light mayo dressing and piled into a soft roll – it's simple, generous and the kind of thing you want to eat standing up in the sun. We serve these in store, and they are always one of the most popular items on our menu. This is the version you can make at home – honestly, it's even better when you're surrounded by your own family. Prawn &...

Growing up in a Greek household, taramasalata was never something you bought from a shop. Yiayia made it from scratch, and it was nothing like the pale pink stuff you find at the supermarket. The real deal is blushing, creamy, deeply tangy and full of flavour from the fish roe. We make a big batch on Good Friday at home – it's a Lenten staple in the Greek Orthodox tradition – and serve it with crusty bread, olives and a glass of something cold. At the store we sell a beautiful version, but making your own is something else entirely. It keeps well in the fridge for a few days, so it's a brilliant thing to have ready to go...