SEAFOOD PLATTER WITH THREE ACCOMPANIMENTS

A selection of fresh seafood, eg cold smoked salmon or other smoked fish, cooked prawns in the shell or prawn cutlets, oysters in the half shell, crayfish, cooked mussels in the half shell or marinated mussels

Lemon and lime wedges for squeezing Bread (optional) ¼ cup sea salt

1 teaspoon cracked pepper

1 teaspoon dried dill

1 teaspoon finely grated lemon zest

2 medium shallots, finely chopped

2 tablespoons olive oil

2 tablespoons sherry or cider vinegar

1 tablespoon fresh chopped parsley

1 cup thick, creamy mayonnaise, eg Best Foods

1 clove garlic, finely chopped

1 tablespoon chopped capers

1 lemon, juice and finely grated zest

1 teaspoon fresh chopped dill

Mix all ingredients together. Store in a sealed jar (it keeps for weeks and is also lovely on potatoes, panfried fish and asparagus).

Place all ingredients in a jar, season with salt and pepper and shake together until well combined. (If making ahead before, add parsley near serving so it retains its fresh look.)

Place all ingredients in a bowl, season with salt and pepper and mix together until blended. (If making ahead, add dill near serving so it retains its fresh look.) Serves 6-8

Recipes & food styling: Styling: Photographs: Fresh seafood served with three tasty condiments makes a great starter for a summer dinner. Have some finger bowls of warm water handy or be restaurant-posh by heat dampening hand towels in the microwave. Bernadette Hogg, Jo Wilcox