Each month, we take two kitchen skills and put them together to produce one delicious recipe. Here we tackle prawns – how to prepare and cook with them.
Salmon is a beautiful fish, and a great way of getting omega-3 and essential fatty acids into our diets. Everyone should have a go at cooking salmon – it’s so simple, tastes amazing and can really make your midweek meals sing
South Korea has staggeringly low obesity rates – just 6%, compared to 25% of obese Brits. With seafood being a major part of the South Korean diet, Jamie paid a visit to the famous Haenyeo ‘diving ladies’ of Jeju island, who free-dive impressive depths to catch their seafood bounty by hand.
Without a doubt, salmon is one of our favourite fish, and it’s not hard to see why – it’s easy to cook, incredibly versatile and totally delicious. We asked seafood expert Bart van Olphen to spill his secrets for creating show-stopping salmon dishes.
One of Jamie’s favourite ways to cook fish is in a tin foil parcel – it’s quick, simple and delicately steams the fish to perfection.
For many people, swapping meat for fish on Good Friday is part of the Easter tradition. If you’re one of them, we’ve got lots of ideas to help you make a delicious dinner, no matter what kind of fish you’re after – be it smoked, baked or grilled; salmon, cod or sole. Enjoy!
Jamie and Jimmy are carrying on the fight against food waste in their new Friday Night Feast TV series, this time by embracing the incredible UK produce that usually gets binned, or just outright ignored.
Jamie and Jimmy focus on langoustines in their fight against food waste in Friday Night Feast. Scotland is famous for its langoustines with one-third of the world’s supply coming from Scottish shores alone. But, rather than guzzle them ourselves, a massive 70% are exported to France, Spain and beyond.
It’s not all about turkey and sprouts! For some of our European neighbours, a Christmas Eve supper is the main event that sees fish taking over.
Whether or not we should stop eating tuna due to sustainability is not a simple yes-or-no question: it depends on the source of the tuna.