Chefs' specials - Catch extra custom with this seafood special

Three more award-winning recipes from the PubChef Awards cook-offs - featuring the winners of the Starters, Desserts and Seafood categories.

This seafood recipe is from Neil Clark, head chef at the Linnet in Great Hinton, Wiltshire. He was the winner of the Starters category of the PubChef Awards.

Mediterranean-style fish cake with Langoustine Tempura​Serves 8-10

Ingredients:​ 1 medium cod fillet Mixed bell peppers 3 cloves of garlic 2 langoustines per portion Large bunch of basil 100g/31/2 oz plain flour - for batter 2 tbsp plain flour - for fishcakes 50g/2oz corn flour 1 egg Juice of 1 lime Muscovado sugar Salt and pepper Tomato purée Plum tomatoes Red onions Cold water Olive oil

Method​ The cod is blended with the garlic, lime juice, egg, tomato purée, salt and pepper and is then placed in a bowl with finely-diced bell peppers, red onion and basil (the diced peppers and onions are best left for an hour sprinkled with salt to remove excess fluid). This is then moulded with flour into the fish cakes, which are left to chill in the fridge for an hour. Peel the langoustines and set aside. Make tempura batter from plain flour, cornflour, sugar and cold water. Pan fry the fishcakes in olive oil until cooked - 2 to 3 minutes on each side. Deep fry the langoustine tempura until cooked. Place tomato salsa on base of plate, place fishcakes on top and decorate with langoustine heads and basil oil.

Make this recipe the apple of your eye​

This recipe comes from Gareth Eddy, head chef at St Austell's Brewery's Old Custom House in Padstow. Gareth won the Desserts category in the PubChef Awards. Gareth believes that good pub food should be about using the very best of local produce and producing a truly seasonal menu.

A baked organic Cornish Cox's apple crumble scented with lavender, served with vanilla and rhubarb custard ice cream, made with rhubarb, cream, butter and eggs from Trevone Farm​ Serves 4

Ingredients:​ 5 Cox's apples 1 tsp of Lavender 3 vanilla pods 4 eggs 250g/9oz rhubarb 300g/101/2oz caster sugar 150g/5oz butter 125g/4oz plain flour 175ml/6fl oz double cream 200ml/61/2fl oz full-fat milk 100ml/31/2fl oz orange juice

Method:​ Dip thinly-sliced apple in caster sugar and caramelise by pan-frying (or cooking slowly in the oven for 2 to 3 hours). When still hot, shape around ring cutter to form a collar. Rub butter, flour and 100g caster sugar together with 1 tsp of chopped lavender to create the crumble mix. Place in the fridge. Bring milk, cream and vanilla to the boil and gently simmer for 5 minutes. Whisk egg yolks and 100g sugar together until the mixture lightens in colour. Then pour over the milk, cream and vanilla mixture and whisk together before cooling in the fridge. Chop rhubarb and place in a stainless-steel saucepan with 100g of caster sugar and the orange juice.

Boil until rhubarb has softened, then pulse with a hand blender until smooth. Place 2tbs in the fridge and leave for filling the apples. Put the vanilla custard into an icecream machine until perfectly churned. Fold in the rhubarb purée and mix only so that you end up with a raspberry ripple effect. Then freeze. The freeze On a non-stick tray, using a ring cutter, fill with 2cm of crumble mix. Place a small apple filled with some rhubarb purée, replace the top and bake for 12-15 minutes at 200°C/400°F/gas mark 6. Fill the apple ring with ice cream and if you want to be greedy finish with a good dollop of your local clotted cream.

Hook into Red Gurnard​

This recipe is from Tony Warburton, chef-proprietor of the Crown Inn in Church Enstone in Oxfordshire. He is the winner of the PubChef Awards Seafood category. Tony feels that pub catering should be all about simply-cooked food served in a relaxed and friendly atmosphere. He believes in using fresh, local produce when it is available, and producing a a varied but limited menu that mixes traditional and modern dishes.

Red Gurnard fillets, Bulgar wheat salad, seared scallops, red pepper dressing​ Serves 4

Ingredients:​ 4 gurnard fillets 6 scallops 100g/31/2 oz Bulgar wheat 500ml/17fl oz water 1 shallot 1 clove garlic 50g/2oz tomato - chopped 2 spring onions - chopped 50g/2oz cucumber - chopped 1 orange - segmented 1/2 red and 1/2 yellow pepper - roasted Lemon juice Salt & pepper Herbs (parsley, basil, coriander) Dressing 1 red pepper 100ml/31/2fl oz white wine 25ml/1fl oz white wine vinegar 1 tsp sugar 100ml/31/2fl oz water 100ml/31/2fl oz olive oil

Method​Reconstitute the Bulgar wheat with boiling water, add garlic and shallots that have been fried in olive oil till soft. Add tomato, spring onions, cucumber, orange, peppers, season with salt and pepper, moisten with lemon juice, then add freshlychopped herbs, mix lightly. Prepare the dressing by frying red peppers and shallots in vegetable oil, add white wine, white wine vinegar, sugar and water, reduce by two-thirds, liquidise and blend in the olive oil. Strain and season, keep warm. De-scale and pin-bone the Gurnard fillets, lightly flour, then pan-fry skin-side down for 1 minute, turn then cook for a further 1 minute. Sear scallops in hot oil. Arrange salad in centre of plate, top with Gurnard fillets, drizzle around the dressing, spoon on the scallops and garnish with herbs and lime.