The marrying of fish and meat is not a new combination; it has been practised for centuries. Sometimes it works and sometimes not, but a book on fish would not be complete if it did not include such dishes. If nothing else, they do show how versatile fish are.
All of the recipes in this section are ones that I have perfected over the years; they often feature on my menus and are always popular with our clients. My favourite? It must be the Lamb with Scallops, as this combines my favourite meat and fish, providing two contrasting flavours and textures that complement each other perfectly.