Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands, Front Street Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com Shellfish, blood orange and sea herb risotto Ingredients 3 tbsp olive oil 2 small onions, finely chopped