To work out how long you’ll need to cook fish, measure it at its thickest point. Cook it for 10 minutes per 1 inch / 2.5 cm. For example, for fish that’s 2.5cm thick, cook it for 5 minutes on one side, then turn and cook for 5 minutes on the other.

If your fish fillet has skin on, always cook skin side down first to help the skin get crispy.

For crisp fish skin, dry your fish fillet thoroughly with kitchen towel so all moisture is removed, and season with salt. A little dusting of flour can also help you to get a crispy finish (not too much though).

You can tell if fish is done by checking the colour and the texture; it should just have started to turn opaque and be firm, but is still moist. Another indicator is the flakiness; stop cooking when the fish just starts to flake, rather than when it flakes easily.

You can cook fish directly from frozen. Just rinse to remove any ice and pat dry with kitchen towel. If pan frying or grilling, brush it with a little oil before cooking. You can also chop fish into chunks before freezing, and add frozen chunks directly into, for example, a fish curry.

When shelling prawns, twist the head to remove it.

For an alternative way to removing the main shell, first lay the prawn on its side. Working from the tail end, push your thumb under the legs and push the shell outwards and away from you. Flip the prawn over and repeat, and the rest of the shell will come off.

To remove the black vein on the back of a prawn, the normal approach is to use a small sharp knife to cut a shallow line next to vein and then lift the vein out with your knife. You can also gently pull the vein through from where the head has been detached if you want to try and retain a bit more moisture in the prawn.

Scallops are delicate and only need quick cooking. Warm a drizzle of oil in your pan for a couple of minutes, then add scallops. Cook for 1 minute on one side, flip and cook for 30 seconds on the other. That’s it!