With Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall

I had just finished watching the new series of The Apprentice followed by Gordon Ramsey’s Costa Del Nightmares, which was about Gordon introducing an array of Spanish seafood tapas to a failing burger and chips restaurant, when my thoughts turned to my very own apprentice, Jordan.

I have sent him on a City and Guilds course at Billingsgate Market Seafood School this week and I know that he will have had a more enjoyable and constructive time than the overzealous candidates in Lord Sugar’s board room.

The buzz and excitement of the market can’t fail to have an impact on the young lad, just like the contagious passion I got when I went to Rick Stein’s seafood school. Hopefully he will come back with a deserved sense of achievement and a ‘stifficate.’ Good luck Jord!

Lately I have managed to obtain some very large wild African tiger prawns, which have proved extremely popular. A good recipe for these is to simply fry them in hot oil with plenty of garlic. Cook until they turn pink, which should take about five minutes. Serve them with sea salt, a wedge of lemon, a sprinkle of Szechuan pepper, and garnish with parsley.

They can be cooked whole or peeled and deveined.

This is a guaranteed winner which will make sure you won’t be fired from the kitchen!