I am excited to bring you two of my favourite seafood recipes that the family also loves! I recently made this for Good Friday lunch and was the most perfect meal. I honestly don't know why I don't make it more often! It is an easy and delicious meal, with minimal prep and makes for a perfect entertaining dish also!




2 garlic cloves grated/crushed

Good dash of olive oil

Pepper and salt and or chilli flakes

500g prawns (Fresh green prawns peeled with tails only)


Knob of unsalted butter

2 garlic cloves crushed/grated

White wine

1/2 cup vegeta stock

Pure Cream - 300ml carton

Handful of finely grated parmesan

Shallots to serve

Optional: A teaspoon of Mustard powder


1 Squid tube



1 Lemon - juice squeezed

2 Garlic cloves crushed/grated

1 tsp salt

1.5  tsp Cumin

1/2 tsp white pepper

Good dash of olive oil


1/2 cup flour

tsp garlic powder

1/2 tsp salt.

Olive oil to fry



  • In a bowl marinate prawns with 2 garlic cloves grated/crushed, good dash of olive oil, pepper and salt and or chilli flakes.
  • Melt a knob of butter and cook prawns for a few minutes until they change to a red colour. Transfer to a bowl and cover with a plate
  • Melt another knob of butter in same saucepan, add a couple of crushed garlic, once slightly golden add a good splash of white wine and cook it off until it no longer smells like wine. Add 1/2 cup vegeta stock and let simmer until reduced down. Add a small carton of pure cream and cook on low allowing to reduce and thicken, stirring occasionally. Add a handful of grated parmesan and return prawns to pan for approx 5 min until cooked through and sauce thickened. Salt if needed
  • Top with fresh shallots and serve with rice



  • First you need to tenderise the calamari. Cut squid tube into strips. Place in a bowl and allow to sit covered in milk for a few hours in the fridge. Cover bowl with a plate or cling film
  • After a few hours, place calamari in a colander and allow calamari to drain. 
  • In a separate bowl, add marinade ingredients of garlic, lemon juice, salt, cumin pepper and oil. Add calamari and toss to coat.
  • Heat oil in frying pan. 
  • Whilst heating oil (Oil is ready if it bubbles when you poke a wooden skewer or wooden spoon end into the oil) make batter and toss calamari into mixture. Shake off excess flour and place in a plate
  • Fry in frypan. Do not over crowd. Cook until lightly golden. Approx 1 to 2 min each side
  • Serve with fresh lemon and or tartare


Ange x