If you are afraid of tackling fish in general, and of cooking seafood in particular, just reading this recipe will show you how easy it is, but doing it is even better. This is one of those simple but…
Goujons have fallen from grace, but it is hard to work out why. The crunch of the breadcrumb casing, the tender, yielding softness of the white fish within: this is a fish finger taken to the highest…
This is one of my most regular standbys, and the speediest. You just heat up some smoked haddock in a frying pan/skillet with some water and aromatics, then get a couple of cans or a jar of beans, hea…
Consider this simply a guide: use other fish fillets if you like, or indeed substitute chicken breasts; just remember they'll need much longer cooking and therefore probably more liquid. I love this w…
This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: a…