Steamed Mussels With Ale & Dillisk – Jess Murphy, chef-owner of Kai, cooked this dish as an appetiser before a long, indulgent dinner at her home in Galway. Serves 4-6 as a starter or light lunch INGREDIENTS
Inside Mitch Tonks’ Kitchen – The seafood master picks out his favourite anchovy brand, the "original and best" pepper mill, and the book he taught himself to cook from
Shrimp Boulettes – A classic Cajun snack that New Orleans chef Melissa Martin used to eat growing up in the Louisiana bayou
Inside Melissa Martin’s Kitchen – The chef behind Mosquito Supper Club on a great local butter, her dad’s old fish-cleaning block and the cookbook that “changed the way I felt about food”
Melissa Martin – The bayou-born chef cooks us a Cajun feast at her house in the Lower Ninth Ward. She talks about restaurant etiquette, her favourite New Orleans food spots and what she ate growing up
Melissa Martin’s New Orleans Address Book – The chef behind Mosquito Supper Club on a laid-back restaurant with outdoor eating, a great spot for burgers and cocktails and a newly renovated food market