Nigel Slater's seafood recipes

No need to throw away the bony bits of crabs, crayfish or even prawns – with a little care they can be transformed into delicious sauces and dressings

I like to use every bit of an animal, a vegetable or a fish. The bones for soup, the pan juices for a sauce, the vegetable peelings in a stock. Even pastry trimmings will be baked to nibble at with a cup of coffee as soon as they come from the oven.

There is much flavour to be had from a crab shell too, or even that of a bag of prawns or crayfish. To consign them to the bin unused is as wasteful as throwing away the bones of the Sunday roast before you have used them for stock or gravy.

READ MORE: