RECOMMENDATIONS

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• Deep-fried oysters with Irish stout

  

  Allow about 4-5 oysters per person in this simple ‘food for a fiver’ recipe - chef Paul Merrett suggests using Irish rock oysters

• Roasted red pepper soup with tiger prawns and scallops

  

  Brimming with colour and bursting with flavour, Mike Robinson's easy shellfish soup makes a great summer starter or light lunch

• Lemon tart

  

  Lemon tart was the first thing Arthur Potts Dawson learned from the Roux brothers and he has been adapting the recipe ever since – this is a mixture of the Roux brothers and his River Cafe version.