Mashed cauliflower is a great accompaniment to any fish. I’ve even served it with a Sunday roast before, when I bought slightly blemished cauliflowers that would otherwise have ended up in the bin.

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...

En papillote is a classic French method of cookery whereby the ingredients are steamed while enveloped in a pouch of parchment or foil. A fabulous way to cook fish, this process seals the moisture ...

Sauce For the romesco, blend the roasted red peppers, tomatoes and almonds with the garlic, balsamic vinegar and smoked paprika in a food processor until combined. Add olive oil and season with salt ...

Preheat oven to 200°C. Place a small pot over a medium high heat and add the apple cider vinegar. Reduce by two thirds until it has almost evaporated. Add the unsalted butter, warm until it melts and ...

An excellent source of protein, vitamins and minerals, fish is an essential ingredient for a healthy and balanced diet. You should aim to eat two portions a week, one of which should be an oily fish ...

When asparagus first comes into season, it’s criminal not to make it the star of the meal. Roasted with a little shaved Parmesan and lemon; seared and piled on crostini; steamed and swiped through a ...

One of my favourite fish cookbooks flies a bit under the radar. It was published in 2004. It’s simply called Fresh and was written by self-taught chef, fishmonger and restaurateur Mitch Tonks. I have ...