If you’re looking for new ideas of what to bring to the potluck, seafood pairs perfectly with spring’s vibrant vegetables to make colourful culinary delights.

Orzo with prawns, tomato and marinated feta

Serves 4

• 200g feta, broken into 1–2cm pieces
• 1/2 tsp chilli flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 75ml olive oil
• 250g orzo
• 3 garlic cloves, crushed
• 3 strips of finely shaved orange skin
• 1 x 400g tin of chopped tomatoes
• 500ml vegetable stock
• 400g raw shell-off prawns
• 30g basil leaves, roughly shredded
• Salt and black pepper

In a medium bowl, mix the feta with 1/4 teaspoon of the chilli flakes, 2 teaspoons of the fennel seeds and 1 tablespoon of the oil. Set aside while you cook the orzo.

Place a large sauté pan, for which you have a lid, on a medium high heat. Add 2 tablespoons of oil, orzo, 1/8 teaspoon of salt and a good grind of pepper. Fry for 3–4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining 2 tablespoons of oil, 1/4 teaspoon of chilli flakes and 2 teaspoons of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, 3/4 teaspoon of salt and plenty of pepper.

Cook for 2–3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1–2 minutes, until the consistency is like a risotto. Stir in the prawns for 2–3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Chilli fish with tahini

Serves 4

• 800g halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless
• 60ml olive oil
• 1–2 red chillies, chopped widthways into 2cm long chunks, most of the seeds removed
• 3 garlic cloves, thinly sliced
• 1 tsp caraway seeds, plus 1/4 tsp to serve
• 1 dried ancho chilli, trimmed, seeds discarded, torn into 5cm pieces (or 1 tsp sweet smoked paprika)
• 1kg plum tomatoes, chopped into 1cm dice
• 2 Tbsp tomato paste
• 1/2 tsp caster sugar
• 5g coriander leaves, roughly chopped, to serve
• Salt

For the tahini sauce

• 50g tahini
• 1 Tbsp lemon juice

Lightly season the fish with just 1∕3 teaspoon of salt. Set aside.

Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the fresh chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and continue to fry for 1 minute, until the garlic is starting to turn golden-brown. Next add the tomatoes, tomato paste, sugar and 1/2 teaspoon of salt, then, once boiling, reduce the heat to medium and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes.

To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and 1∕8 teaspoon of salt.

When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Taste and add salt if needed.

Transfer the fish to a serving dish. Spoon over the sauce, sprinkle over the coriander and serve.

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