With their firm, ‘meaty’ texture and rich flavour, swordfish steaks are a sure-fire BBQ hit. Serve them with the tangy salsa alongside and plenty of bread to mop up the juices. Serves 4.

Delicious pan-seared scallops atop rich, cheesy risotto with a brown-butter drizzle – serve with a crisp green salad or sauteed greens of your choice. Serves 4.

Perfect for a meal for two, this delicious Dover Sole recipe is well worth a try. It may sound a bit fiddly, but the fish is actually pretty straightforward to cook (and the ‘fancy’ sauce is bound to impress!). Serve with your choice of steamed veg or salad. Serves 2.

Try our mouthwatering scallop and bacon pizza. Two of our all-time favourite ingredients, on a pizza – deliziosa!

Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? You can use any of our lovely locally-caught white fish in this recipe. Serves 4.

This quick and easy recipe makes a light, luxurious supper – it’s also really good served as a starter. Different seasonal salad leaves will add interest (try chicory or curly endive). Serves 4.

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

Great to look at and even better to eat, these special little pies make a spectacular starter - definitely a worthy vehicle for our wonderful, locally-caught scallops! Makes 4 pies.

Delicious lemon sole is plentiful in Westcountry waters, making it a good, sustainable choice. Baked whole with delicious crab butter, and served with a creamy sauce, we think it looks brilliant (and tastes even better!). Serves 2

Our responsibly-fished (and locally caught) Hake pairs perfectly with the vibrant wild garlic that flourishes in the Devon hedgerows! Serve this dish with your favourite green veg alongside – we like peas or quickly steamed spring greens. Serves 2.

You can of course eat this at any time you like, but we think it takes breakfast (or brunch) to a whole new level!

This retro recipe deserves a comeback – simple and delicious, it also looks great on the buffet table. The pastry cases can be baked well ahead of time, but don’t fill them until you’re almost ready to eat, or they will become soggy. Makes 18

This delectable starter takes just moments to make – especially if you make the pea purée ahead, and reheat it gently while the scallops are cooking.

Fresh from West-Country waters, hake is a great-tasting and more sustainable alternative to cod. Here, it’s paired with a creamy leek sauce and fresh herbs, for a taste of springtime. Serves 4.

Garlic and prawns are a match made in heaven – and now you can enjoy them in pizza form! The dough will make one round pizza of about 25cm in diameter (or you can make several mini pizzas, but they won’t need quite so long in the oven). Serves 2