Firstly the stock - With the snapper you caught save the head and frames and boil in a big pot along with an onion, parsley, chives, salt and black peppercorns.

Sieve through a strainer taking out all the scales, bones and whatever, leaving a rich snapper stock.

In butter, lightly fry diced celery, a carrot and a spud. Tip into the stock and let this mixture simmer until the carrot is soft.

Back in the butter, lightly fry squid, scallops, green prawns, mussels in the shell and a lobster.

You can add what you want. I tend to stay away from fish and octopus.

Finally, add one cup of cream and simmer to serve. For full value serve with crusty, fresh, oven warm bread.

So simple. Snapper fillets floured, dipped in beaten egg and rolled in panko crumbs. Place in the fridge until ready to cook.

Race off to your favourite Asian restaurant and order a large special fried rice and a small container of sweet and sour sauce.

Fry the fish until golden brown and rest on a bed of rice.

Pour on the sauce and hang on!