At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager’s Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

1. Place the oil into a non-stick frying pan on a medium heat. Place the fish skin side down. The fish will curl up slightly, leave the fish to relax and flatten.
2. Once this has happened press on the fish for 5-10 seconds to make sure the fish is in full contact with the pan. When you are happy the skin is crisp, golden and even, remove the pan from the heat.
3. Add butter, water, salt and lemon juice to the pan and turn the fish over. Swirl the pan to emulsify the liquids. Do not put back on the heat.
4. If the fish is thin, it will take less than a minute to finish. If the fish is thicker, baste with a spoon until you’re happy.
5. Once the fish is cooked, place a large spoonful of the crab mixture onto the halibut and place under the grill for 1 minute to warm through.
6. Place a square of herb crust (recipe below) over the top and grill for 20 seconds.
7. Serve with a few spoonfuls of bouillabaisse and tomato garnish (recipe below).

Herb Crust:

• 160g fresh white bread crumbs, crusts removed
• 80g Gruyère
• 60g chopped parsley
• 10g chopped thyme
• 110g soft butter
• salt

1. Place everything in the blender and blend until smooth.
2. Place between 2 sheets of silicone paper and spread thinly as possible.
3. Freeze on a flat tray and cut from frozen as needed.

Tomato Garnish:

• 4 cherry tomatoes
• 1 garlic clove, finely sliced
• 4 sunblush tomatoes

1. Cut the cherry tomatoes in half.
2. Place a slice of garlic on each tomato half.
3. Season with salt and place in an oven at 65°C and cook for 2 hours.