Words by Nathan Outlaw Serves: 4   Ingredients: 12 scallops, shucked and prepped, roes retained 8 new potatoes, cooked and halved Zest of 1 lime 2 teaspoons ground coriander 1 tablespoon chopped coriander (cilantro) 8 tablespoons white wine Sea salt and freshly ground black pepper Lime wedges, to serve   For the bread sauce: 100g (3½oz) whole blanched hazelnuts 120g (4¼oz) good crustless bread, cut into chunks 2 garlic cloves, finely chopped 2 teaspoons ground cumin 4 tablespoons lime juice...

Words by Nathan Outlaw Serves: 4   Ingredients: A little light olive oil, for oiling and drizzling 24 marinated anchovies in vinegar 12 anchovy fillets in olive oil 400g (14oz) good-quality mozzarella, broken into pieces Sea salt and freshly ground black pepper 1 teaspoon chopped thyme, to serve For the flatbread dough: 250g (9oz) self-raising flour 2 teaspoons sea salt 100g (3½oz) full-fat Greek yogurt 100g (3½oz) crème fraîche 1 tablespoon chopped flat-leaf parsley 20g (¾oz) Parmesan,...

Words by Nathan Outlaw Tasty and inspiring ways to cook seasonal and sustainable fish for dinner. Serves: 4 Ingredients: 4 smoked haddock portions, about 120g (4¼oz) each, skinned 1 litre (4⅓ cups) full-fat milk 2 bay leaves 2 sprigs of sage A pinch of salt For the soup: A drizzle of olive oil 75g (2½oz) unsalted butter 1 white onion, chopped 2 garlic cloves, chopped 20 sage leaves, sliced 500g (1lb 2oz) squash, peeled, deseeded and chopped 200ml (7fl oz) vegetable stock Sea salt and freshly...