A selection of seafood can turn a simple lunch into a complete sharing table. Small fried fish, grilled prawns and clams each bring a different flavour and texture, while the preparation can remain relatively straightforward.

Small fish such as anchovies or sardines are particularly good when lightly coated in flour and fried until crisp. Serve them immediately with lemon, sea salt and parsley. They work well as the first dish on the table while the rest of the seafood is still being prepared.

Large prawns need little more than olive oil, garlic and herbs before going onto a hot grill or pan. Cooking them in their shells helps keep the flesh moist and gives them more flavour.

Clams can be prepared separately with garlic, olive oil and parsley. A little white wine or lemon juice creates enough liquid for dipping bread once the shells have opened.

Instead of serving everything as separate courses, bring the dishes to the table as they are ready. Add crusty bread, a tomato salad, grilled vegetables and a simple green salad and the seafood becomes the centre of a relaxed lunch.

This style of eating works especially well near the coast, where the selection can simply follow what is fresh at the fish market that morning.

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