For an entertaining cheeseboard, we recommend 30 – 40g of cheese per person. Serve on a marble slab or wooden chopping board with your choice of crackers and fresh fruit such as grapes and figs.

Pre-heat the oven to 200ºC. Slice 450g of baby potatoes into halves and add them to a large pot of boiling water and cook for 5 minutes. Drain and add to a baking tray. Drizzle a little olive oil and the zest of 1 lemon over the potatoes and sprinkle with cracked sea salt and fresh rosemary. Roast for 30 minutes until golden and crisp. Serve with your favourite meat and seasonal vegetables.

To serve cold - Purée a can of tomatoes and add to a bowl and mix with a few teaspoons of finely chopped onions. Add a few drops of Tabasco sauce and lemon juice and season with salt and pepper. Carefully remove the cooked mussels from the shells and add to the tomato mixture. Scoop the ingredients into short glasses and refrigerate for 20 minutes before serving garnished with freshly chopped parsley.

Sandwich Filling - Finely chop a few crabsticks and add to a bowl. Add a little mayonnaise, a squeeze of lemon juice and season with salt and pepper. Mix well and enjoy as a spread on fresh bread. Add slices of fresh tomato and lettuce for extra filling.

Seafood Mix - Crabsticks can easily be chopped and mixed with cooked mussels, prawns and squid and added to soups, pastas and rice paellas.