StarFish restaurant specialises in seafood and fish dishes, comfort food with a salt air twist. Here are head-chef and owner, Charlie Frost’s, favourite recipes.

Smoked Haddock & Spring Vegetable Risotto

Ingredients

• 300g smoked haddock
• 300ml milk
• 600ml vegetable stock
• 2 bay leaves
• 2 sprigs rosemary
• 300g risotto rice
• 1tbsp olive oil
• 10g butter
• 1 large courgette, diced
• Handful of frozen petit pois
• 3 spring onions, chopped
• Parmesan cheese to taste

Method

1. Heat oven to 200°C. Lay fish in a dish, cover with milk and 300ml stock. Add the bay leaves and rosemary, then poach in the oven for 20 minutes
2. Strain cooking liquid into a jug and add the rest of the stock
3. Heat oil and butter in a wide pan. Fry the spring onions for a few minutes, then stir in the rice
4. Add the stock and milk, a ladleful at a time
5. Halfway through, add the vegetables
6. When the rice and vegetables are cooked, and all the stock absorbed, add the parmesan and flake through the fish

Spiced Prawns with Cardamom Rice

Ingredients

• 125g fragrant Thai rice
• 3 cardamom pods
• 2tbsp sunflower oil
• 1 onion, chopped
• ½ tsp chilli powder
• 1tsp turmeric
• 2tsp mustard seeds
• 2tsp ground coriander
• 1 garlic clove, crushed
• 2cm ginger, peeled & grated
• 200ml coconut milk
• 200g large prawns
• 180g spinach leaves
• Salt and pepper to taste

Method

1.  Cook rice with the cardamom pods, cover and keep warm
2. Heat oil and soften onion before adding spices, garlic and ginger
3. Fry for one minute, then add the coconut milk and bring to the boil
4. Add prawns, season and simmer for five minutes
5. Stir in the spinach until wilted
6. Serve with the rice and salt and pepper to taste