You say scallop, we say cake. Each to their own, as they say. Whatever you call these little beauties, make sure you make plenty of them, because they won't last long.
Why get takeaway when you can make fish and chips yourself? This baked version with yoghurt tartare sauce means they're lower in fat than takeaway, too.
Looking for a new way to enjoy seafood? Whip up this fragrant coconut and lemongrass broth and add fresh mussels, crab and prawns - you won't be disappointed.
This recipe calls for twice-cooked chips. The second fry gives them a golden colour and that deliciously crispy crust we all love. Trust us, it's worth it.
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