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Marinara is one of those dishes that people think is complicated, but it's actually just a question of having great seafood and not over-thinking it. This is our version – a generous tangle of linguine loaded with prawns, mussels, clams and squid in a light, garlicky tomato sauce. It's a Sunday night dish, a birthday dinner dish, a dish that says we're celebrating. Use whatever seafood looks best on the day. The combination is flexible – what matters is that it's fresh and cooked with care. Linguine Marinara Serves 4 You'll need 400 g linguine 3 tablespoons extra-virgin olive oil 4 garlic cloves, finely sliced 1 long red chilli, finely sliced 200 g raw king prawns, peeled and deveined 300...

Our take on the classic Greek staple — orzo cooked in a rich tomato and wine sauce with a seafood mix. Fragrant, hearty, one pot. The kind of winter dinner you'll come back to every year.