Method of Preparation:
1. Peel and halve the potatoes. Put them in cold water and bring to the boil. Cook for about twenty minutes or until very nearly cooked.

2. Grate the onion and finely chop the parsley.

3. Add the fish to the pot with the potatoes and let them both cook until soft, about ten minutes.

4. Drain them both and then put them into a large bowl.

5. Add the butter, onion, parsley and egg into the bowl and beat the ingredients together until fully combined. Season the mixture well.

6. Heat the oil gently in a frying pan and begin to shape the fish mixture into patties.

7. Fry for about 3 minutes on each side or until golden brown.

Source: Cod Recipes.

Ingredients List:
350g cooked crab meat
225g sliced mushrooms
125ml white wine
115g seedless red grapes, chopped in half
115g Stilton cheese
50g butter
3 or 4 sliced spring onions

Directions:
1) Preheat the oven to 190C/gas mark 5.

2) Heat the butter in a frying pan and add the mushrooms in. Pour in the white wine and cook until the mushrooms are softer and the wine is reduced by about half.

3) Lay the crab in the bottom of a small baking dish and layer with the mushrooms, grapes, onions. Pour the butter and wine mixture over the top and then crumble the Stilton over the top.

Source: Crab Recipes.

Ingredients:
Half a black pudding, cut into scallop sized discs
6 scallops, cleaned and corals removed
1/2 a small cauliflower
100ml cream
150g butter
A good pinch of curry spice
1 tbsp olive oil
Salt and freshly ground black pepper to taste

Directions:
1. Boil the cauliflower in the milk until you can put a knife through it (this should only take a few minutes). In a food processor, mix this together with the cream and blend until smooth. Sieve to remove any lumps.

2. Heat the butter and curry powder and a pinch of salt until the butter turns golden brown, then combine with the puree.

3. In a separate pan, heat the oil over a medium flame and fry the black pudding, turning frequently, until both sides of the discs are crisp. Remove them and place them on kitchen paper to drain.

4. Turn the heat up as hot as possible and brush the scallops with oil. Season lightly and fry for 1 minute on each side until golden brown and crusty on the outside, yet soft in the centre.

5. Set three black pudding discs per plate with a scallop on top of each, and surround with puree.

Source: Scallop Recipes.

2 lb of medium fresh prawns.
1/2 lb of onions, sliced.
1 cup of oil.
3 teaspoons of garlic and ginger ground together.
2 teaspoons of white cumin seeds.
3 teaspoons of red chilli powder.
2 teaspoons of salt.
1 teaspoon of turmeric.
1 coconut (grated and milk kept).

Instructions:

Wash the prawns and rub in the salt and turmeric.

Heat the oil in a pan, add the sliced onion and fry until just softened. Add all the other spices and fry for 2-3 minutes.

Add the prawns to the pan and mix together with the spices. Add the grated coconut and squeezed out coconut milk.

Cover and cook over low until prawns are tender and a very thick sauce remains.

Source: Prawn Recipes.

1 cup of shrimp.
1 tablespoon of mayonnaise.
1 green onion, thinly sliced.
2 sheets of nori.
¼ English cucumber, seeded, julienned.
1 tablespoon of toasted sesame seeds.

Method for making:

Drain the shrimp and combine with the mayonnaise and sliced green onion.

Lay out one sheet of nori lengthwise on a flat surface.

Place half of the shrimp mixture one inch from the edge.

Lay half the cucumber evenly beside the shrimp.

Sprinkle with half the sesame seeds.

Roll up tightly.

Repeat with the other half of the ingredients.

Cut each roll into 6 pieces.

Source: Nori Recipes.