Shellfish stock

1. Roast the crustacean bodies and heads in a pot for 8 minutes, until nicely coloured.
2. Add onion, fennel, carrots, celery, garlic and ginger and cook for another 8 minutes, until just softening.
3. Throw in all the remaining ingredients and cook for 1 hour.
4. Pass through chinois and press on the lobster heads to release all their flavour.

To finish the hot pot

1. Fry off all the vegetables for a few mins, until caramelised. Deglaze with the sake.
2. When the sake is completely reduced, add the stocks and the saffron. Reduce by half. Season with red miso paste, gochujang. Finish last second for plating with Yuzu zest and juice.

Saffron mayo

1. Fry garlic gently in a little rapeseed oil and add saffron. Add pastis and water and leave to infuse and cool. When cool add egg yolk, mustard vinegar together with the saffron infusion.
2. Drizzle in the rapeseed oil to make mayo. Season with lemon juice and cayenne.

Mussels and cockles

1. In the bottom of a steamer pot, sauté the shallots in a little oil. Add the garlic, cook until soft and then add the sake, water, hon-dashi, thyme and bay leaf and bring to the boil.
2. Have the mussels and cockles in separate steam baskets and cook for 3 minutes, until just opened.
3. Allow to cool. and pick the meat

Hake

1. Trim hake and cut 120gm portion.
2. Season with Cornish sea salt and set aside for 20 minutes. Rinse and pat dry.
3. Place a non-stick pan over a medium heat.
4. Add a little rapeseed oil and add the Hake.
5. Cook for until golden on one side. Add a knob of butter and turn. Cook for a further 5 minutes, basting continually.

Samphire and Sea Astor

1. Blanch the samphire in boiling water for 1 minute. Drain and refresh in ice water. Drain again.  Warm in butter emulsion for plating with the sea astor

Pickled Marsh Samphire and Pickled Salty Finger Method

Bring all the ingredients to the boil and pour over the marsh samphire – Pre prep one day in advance and vac pac.

• Rationale Deep fryer
• Hobs
• Steamer basket

Order of Cooking

1. Shellfish broth
2. Finish Shellfish broth
3. Saffron mayo
4. Prep Hake and cook
5. Cook mussels and cockles and pick
6. Shuck and cook scallops
7. Warm sea vegetables in butter emulsion mussels, and cockles
8. Pick garnishes
9. Plate