Back to Outside Work

Outside work / creative page

Cooking

Cooking is a way to unwind, experiment and make something satisfying without staring at another screen.

Favourite menu

Three courses I would happily serve

Pick a course from the menu to open the recipe, ingredients and a downloadable copy.

Greek-Style Seafood PlatterAI-generated image supplied by Brendan

Starter

Greek-Style Seafood Platter

A bright sharing starter with prawns, mussels, squid, lemon, oregano, olive oil and dips on the side.

Serves 4 as a starterPrep 25 minsCook 15 mins
Download recipeCrossray BBQ mixed seafood platterBon Appetit note on Greek ladolemono

Ingredients

  • 12 large prawns, shell on or peeled
  • 500g mussels, cleaned
  • 300g squid tubes, sliced into rings
  • 2 tbsp extra virgin olive oil
  • 2 lemons, one juiced and one cut into wedges
  • 2 garlic cloves, finely grated
  • 1 tsp dried oregano
  • Small handful parsley or dill, chopped
  • Sea salt and black pepper
  • Warm pita, tzatziki, taramasalata or hummus, to serve

Method

  1. Mix olive oil, lemon juice, garlic, oregano, salt and pepper to make a quick Greek-style dressing.
  2. Pat the seafood dry, then toss the prawns and squid lightly in a little dressing.
  3. Grill or pan-sear the prawns and squid over a high heat until just cooked and lightly charred.
  4. Steam the mussels in a covered pan with a splash of water or white wine until opened. Discard any that stay closed.
  5. Pile everything onto a platter with lemon wedges, herbs, warm pita and dips. Spoon over extra dressing just before serving.

Why I enjoy it

The craft

Cooking is one of the few things where trial and error is genuinely enjoyable. There is something satisfying about experimenting with flavours, adjusting a recipe across several attempts and eventually landing on a dish that feels exactly right. It is a creative process — part instinct, part patience — and the payoff when everything comes together on the plate is a feeling that is hard to replicate anywhere else.