Ingredients Jump to Instructions ↓

  1. 8 raw prawns , in shell, de-vined

  2. 4 langoustines

  3. 250 g salmon , quartered

  4. 250 g tuna steaks , quartered

  5. 4 razor clams , raw

  6. 1 dashes of light olive oil

  7. 1 pinches sea salt

  8. 1 limes , quartered

  9. 1 tsp grated lime zest , or curls

  10. 2 tbsp fresh lime juice

  11. 2 tsp caster sugar

  12. 1 tbsp sweet chilli sauce

  13. 1 tbsp fish sauce

  14. 3 tbsp olive oil

  15. 1 handfuls coriander leaves

  16. 1 handfuls mint leaves

  17. 1 handfuls basil

  18. 1 squash , scrubbed and cut into chunky wedges

  19. 2 tbsp olive oil

  20. 1 tsp flakes sea salt , crushed

  21. 1/2 tsp caster sugar

  22. 1/2 tsp sichuan peppercorns , ground, or Japanese togarashmi, or crushed white peppercorns

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220ºC/gas 7. Toss the pumpkin wedges with olive oil to coat, then arrange them 'sitting up' on a lightly oiled baking tray.

  2. Bake for 40 minutes or until they're tender and slightly scorched. Meanwhile, crush the salt, sugar and pepper to a powder. Arrange the roast pumpkin wedges on a big platter, and scatter with the salt and pepper mixture and serve with the barbecued seafood.3. To prepare the seafood barbie, heat a cast iron grill or barbecue and lightly oil. Remove the heads from each prawn but leave the tails on and shells on. Split down the prwans to within 1cm of the tail, and open up.

  3. Cut each langoustine in half lengthways and clean. Toss the prawns, langoustines, salmon, tuna and razor clams with light olive oil and scatter with sea salt.

  4. Place the prawns and langoustine cut side down on the grill, alongside the salmon, tuna and razor clams. Cook on one side until well-coloured, then turn to cook briefly on the other side.

  5. In the meantime, make the dressing. Whisk together the lime zest and juice, sugar, chilli sauce and olive oil, mixing well. Add half the coriander, mint and basil, and lightly toss.

  6. Pile the seafood on a big platter, spoon the chilli lime dressing over the top and scatter with the remaining coriander, mint and basil, and serve with lime wedges and roast pumpkin wedges.


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