The most important thing to remember with this recipe is to buy good-quality fish from your local fishmonger or supermarket. The recipe I've given you here can be used with all sorts of dishes - I've shown you how to tweak it to go with fish, but you can try... read recipe
The most important thing to remember with this recipe is to buy good-quality fish from your local fishmonger or supermarket. The recipe I've given you here can be used with all sorts of dishes - I've shown you how to tweak it to go with fish, but you can try... read recipe
When cooking fish, you don't have to stick to soft herbs like tarragon or dill - gutsy, woody herbs like oregano, thyme or rosemary are great with fish like red mullet. In the UK, red mullet are hard to get hold of at the moment. Make sure your fish is... read recipe
Crab is an incredible and completely underrated shellfish, and in the UK you can buy blue, snow, spider and brown crabs in supermarkets and fishmongers. You can either buy crab live, picked, or picked and then cooked in lovely little shells. When you're cooking,... read recipe
Start by making your guacamole. Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chili and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go.... read recipe
This is a really beautiful summer dish that takes hardly any time at all to prepare - and, of course, you can use different kinds of beans, such as black-eyed beans, flageolets, butter beans or even lentils. It's a terrific hot snack or main dish - and with... read recipe
The simplicity and flavor of this summer dish are fantastic. Buy your tuna steaks about 1cm thick rather than going for massive ones. That way they'll cook quickly, giving you a juicy, silky steak that hasn't had a chance to dry out. If you can't get hold... read recipe
Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours. It's quick to prepare and it will definitely be a talking point when you have guests round for dinner. The noodles are a great part of this... read recipe
The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways; pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew... read recipe
There's loads of coley (which is also known as saithe and coalfish) in the sea. Looks-wise it's more of an ivory color than the snow white you're used to but it's beautiful, absolutely delicious, sweet, meaty, and melts in the mouth. Funnily enough cats... read recipe