Sometimes it’s hard to know what to cook and even more so when you have constraints on your time, or a party to cater for. Getting everything to balance in terms of flavours, textures and effort involved takes some practice so I’ve decided to give you a few pointers by suggesting five menus for different occasions using the recipes from the book. Scale the quantities up or down, according to the number you are serving, and add your own choice of veg, salad and bread where necessary.

A quick dinner for two

You can rustle this up in less than an hour – perfect for a midweek after-work supper.

Smoked Mackerel & Pickled Vegetable Salad

Haddock Baked in a Bag with Béarnaise Butter

Pear Crumble with Earl Grey Chocolate Sauce

A leisurely lunch for four

An ideal meal to serve when lunch can extend through the afternoon, or supper can go on through the evening, taking time between courses to chat and raise a glass.

Raw Salmon with Vodka, Orange & Horseradish

Soused Gurnard, Red Pepper Ketchup, Rocket & Olive Salad

Lemon Sole, Green Sauce Butter

Rhubarb Sponge, Almond Cream & Lemon Crème Fraîche

A dinner to impress for six or more

For a special occasion, it’s always good to come up with a menu that leaves you little to do at the last minute. This one works a treat.

Crab Scotch Quail’s Eggs with Watercress Mayonnaise

Gin-cured Sea Trout with Apple & Fennel

Dressed Lobster with Herb Mayonnaise

Cod & Ox Cheek Stew

Warm Chocolate Tart ‘Black Pig’

Outdoor summer meal for six or more

As far as I’m concerned, there’s only one way to cook on a hot day – outside on the barbecue. Add a couple of salads, a pudding and a few drinks, relax and enjoy!

Prawn, Chilli & Potato Salad

Monkfish, Cauliflower Pickle, Ginger & Coriander Yoghurt

Mackerel with Barbecue Sauce

Gurnard with Fennel, Gherkin & Olive Salad

Elderflower Cream with Strawberry Sorbet

A family buffet for eight to ten

For a buffet you need dishes that will happily sit on the table for a while, so it’s easier if most of them are served at room temperature. I like to include a couple that can be warmed up easily too.

Prawn Cocktail Quiche

Hot-smoked Salmon Pâté, Whisky Jelly

Jacob’s Favourite Cod’s Roe Dip

Doom Bar Marinated Seafood

Crab & Tomato Salad with Horseradish Dressing

Sardine, Pepper & Shallot Flatbreads

Treacle & Raspberry Tart