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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...

Our most-asked-about dish — now made at home. Chunky salmon, rock ling, smoked salmon and prawns in a rich sauce under a golden puff pastry lid. This is the make-at-home version of our original fish pie.

This is our go-to fish burger, and once you've made it you'll understand why. Rock ling is an underrated fish – it's firm, mild and holds together beautifully in a burger. Crumbed and fried until golden, tucked into a soft bun with all the right accompaniments, it's one of the most satisfying things you can eat. You can have one made to order – eat in or takeaway – on Fridays and Saturdays. This version you can make at home, and it's every bit as good. Essential Fish Burger with Rock Ling Serves 4 You'll need 4 rock ling fillets (approximately 150 g each), skin off plain flour, for dusting 2 eggs, lightly beaten 1 cup panko breadcrumbs salt flakes...

Anthony grew up eating this classic Greek soup. Avgolemono — rice in an eggy-lemony broth — is one of those dishes that warms you from the inside out. We make this every winter with whole snapper cooked directly in the broth.