We know seafood is delicious all year round, but there’s something particularly special about tucking into it in spring. Perhaps that’s because the sunnier weather evokes memories of enjoying it by the sea or sitting in the garden with a glass of something chilled, or simply because the warmer days pair perfectly with lighter options. Either way, now is a prime time to put seafood centre stage in your home cooking. We know that sourcing and cooking seafood can be daunting at times, though – it’s not only delicate, but also requires a degree of preparation which can be fiddly. However, it’s well worth the extra effort and teaches skills that are invaluable for any home cook.

When it comes to sourcing your seafood, using a trusted supplier is vital. Rick Stein online fishmongers, a family business headed up by Rick and Jill Stein and their sons Ed, Jack and Charlie, sells sustainable fresh fish and shellfish, caught from day boat fishermen and Rick’s long-standing Cornish suppliers. Rick Stein combines practical advice with fresh seafood which is not only approachable to cook, but also has plentiful stocks, such as Cornish hake. It’s delivered straight to your door, with plenty of options for enjoying it fresh or freezing it for another time (you can see our guide to cooking chef Rick Stein’s beloved Cornish seafood here, too).

With that in mind, we’ve pulled together a list of eight amazing seafood recipes for you to try this spring. Whether you fancy a new take on a classic or are tempted to get out the barbecue (it’s never too early, we say), we hope these recipes will provide some inspiration for your next fish supper. We’ve included options for quick but memorable midweek meals, as well as more extravagant options which would make stunning dinner party centrepieces. All, though, are delicious, packed with goodness and big on flavour.

Perfect for a speedy but special mid-week meal, Paul Ainsworth’s simple fettuccine recipe is packed with juicy prawns and delicate, fragrant crab meat. There’s tartness from the cherry tomatoes and crunch from the pine nuts – we think this is a dish you’ll find yourself making more than once.

If you’re on the hunt for a dinner party showstopper, look no further than Galton Blackiston’s indulgent lobster gratin, which is made even more delicious with a Le Gruyère AOP cheese sauce. A fantastic recipe which is perfect if you’re looking to impress.

Bryan Webb’s red mullet recipe is straightforward to prepare but loaded with flavour, and will transport you to the Mediterranean. Served with a creamy aubergine dip and punchy garlic and chilli oil, this is another amazing dish to add to your roster.

We think Vivek Singh’s tuna and scallop ceviche recipe is a perfect starter or lunch for the season, balancing beautifully light, delicate fish with vibrant sweetness and acidity. A stunning dish which needs the freshest fish you can get your hands on.

In our lemon sole recipe, classic creamy Veronique sauce, made with vermouth, white grapes and tarragon, pairs beautifully with the delicate fish. It's made even more delicious with the addition of sliced mushrooms and crunchy, salty samphire. Even better, it's ready in just twenty-five minutes.

We know you might be waiting for summer to get out the barbecue, but we hope this luxurious recipe will bring forward your plans. Scallops are coated with Iberico pork fat and garlic before being grilled on the barbecue in their shells with pimentón, hot Spanish paprika, and finished with a parsley crumb.

Our mussels recipe may be incredibly quick and easy to prepare, but it’s certainly memorable, delivering the punchy flavours of puttanesca. Serve it with heaps of crusty bread for dipping or mix it through pasta, such as spaghetti, depending on the occasion.

Pete Biggs’ breaded hake recipe is a true celebration of spring, combining succulent fish, tender asparagus and a vibrant wild garlic sauce. It uses wild garlic oil, which is a perfect way of using up your foraging stocks.