Rick Stein

Brought to you by Dishpatch, an elegant starter for four. This Provençal classic has been on the menu at Rick Stein’s Seafood Restaurant since day one. Made with cod, prawns and house-made fish stock, it’s richly flavoured with tomato, fennel, cayenne pepper, saffron and orange for a citrusy aroma. “I love fish soup,” Rick says. “It’s a deeply satisfying dish.” Traditionally served with rouille croutons, Rick elevates this version with golden harissa and Parmesan toasts for dunking.

Brought to you by Dishpatch, four impressive soufflés from Rick Stein, served just as they are at The Seafood Restaurant in Padstow. Flavoured with goat's cheese, Cheddar and nutmeg, the egg soufflés are twice-baked, removing any worry of them collapsing in the oven. They're served with a decadent thyme, goat's cheese and cream sauce. "It's a winner!" says Rick.