Trout a la wok

• The Field

The top 10 trout recipes. Country chef Prue Coats selects her top trout reipes for The Field.

River-Bank Trout

• The Field

The top 10 trout recipes. Country chef Prue Coats selects her top trout reipes for The Field.

Living Larder: Scallops

• The Field

Delicately flavoured and simple to cook, scallops are in demand. However, harvesting them has caused controversy

Grilled oysters with parsley, lemon and bacon

• Rose Blackett-Ord

This recipe for grilled rock oysters or scallops makes a perfect starter

Maple-glazed hot-smoked salmon

• Mike Robinson

Enjoy your salmon Canadian style, hot-smoked with a maple syrup glaze. If you are not lucky enough to catch your own there is very good organic farmed fish available.

Scallop and Prawn broth

• Mike Robinson

Our best ingredients are not necessarily to be found on the land so a light broth of fish stock and white wine with scallops and prawns is a perfect starter.

Tom yum with prawns and ginger

• The Field

A refreshing take on tom yum noodles, here served with prawns and ginger

Monkfish with brown butter and capers

• Mike Robinson

Monkfish with brown butter and capers - a great fish recipe

The Weald Smokery’s smoked haddock and spinach pots

• The Field

The Weald Smokery's smoked haddock and spinach pots

The Weald Smokery’s smoked trout and salmon pâté

• The Field

The Weald Smokery's smoked trout and salmon pâté