The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

Preheat oven to 450 degrees. Place all but 2 tablespoons sesame seeds in a food processor fitted with the metal blade. Add the lemon juice and process 15 seconds. Add olive oil, cayenne, garlic, ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Serve with chunks of crusty white bread or fluffy white rice YOU NEED: 3 tbsp olive oil 2 red onions, cut into wedges 4 large ripe tomatoes, quartered 2 garlic cloves, peeled & crushed Sea salt (only ...

Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today’s more common aluminum foil. The feast the diner unwraps ...

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing. This dish is a comforting one-pot wonder, as well as being ...

Put a large pan of salted water on to boil. Heat your oven to 180C/Fan 160C/Gas 4. Pop the smoked haddock fillets on a large square of foil. Scrunch the foil together to make a parcel (not too tight) ...

Central New Yorkers love fried fish any day of the year, but perhaps never more so than on Fridays during Lent, when many forego meat in favor of fish. Friday Lenten fish fries can be found at ...

Fish fillets are the lone diner’s saviour – they’re neat, no mess and cook quickly (if you have to buy them in a pack of two, freeze one or do something completely different with it the next night).

As one of the most popular brunch spots in central London, you’ll either love or hate the fact that you can’t book at Lantana. The cafe is small, but on sunny days expands considerably due to its ...