Nathan Outlaw is on a “one-man chef mission” to get us all to eat more seafood. “What people sometimes don’t realise is [that] it is a convenience food,” says the chef, who runs Michelin-star ...

From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species For a nation surrounded by water, Britain’s seafood ...