Lemon and caraway farles – A version of the classic brown Irish soda bread. Perfumed with roasted aromatic caraway seeds and citrus lemon then cooked in a skillet. My mother never made bread like this and if I’m honest I’d never even tasted let alone made a farle until I tried the commercial mass-produced version that you can buy down …
Monkfish salsa verde – Pan-roasted chunks of monkfish served with the classic, herb-infused, Italian green sauce. It tastes fantastic and you can whirl it together in about 30 seconds. I like to dip big hunks of crusty fresh bread in it. I put it on pasta and burgers. I like to make a mint-infused version and spoon it over some …
My version of the classic fish omelette Arnold Bennett. Made with flakes of smoky haddock, lightly cooked eggs, and a bechamel flavoured with mustard and Worcestershire. You might be wondering who Arnold Bennett is and why the hell an omelette is named after him. Spare a thought though for the waiters at London’s Savoy hotel who must get tired of …
Grilled marinated mackerel with crunchy cucumbers, spring onions, and water chestnuts served with a spicy hoisin dressing. I gave up ordering food from Chinese takeaways a good few years back. Their use of msg as a flavour enhancer eventually turned me off them, it just makes everything taste the same. I reckon that if you did a blind taste test, …
The aroma that wafts through the kitchen as you cook this is gonna make your mouth water. Roasted shellfish and garlic, deglazed with a glass of your favourite white wine. A dead-simple recipe, cooked in minutes. The French call them langoustines. In Norway there known as Norwegian lobster. Here and in Britain there called Dublin Bay prawns and I’ve often …
Every cook should know how to make a good fish stock, it’s quick, easy and free. Well almost…… The only cost is the price of a few vegetables, a glass of white wine, and a half-hour of your time. If you’ve ever wondered why the sauces in top restaurants always taste just a little better than what you cook at …
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