Hake-OPT03

Mitch Tonks’ Hake “Al Cartoccio”

This zesty hakes makes a speedy mid-week supper. Serve with roasted vittoria tomatoes on the vine for an added taste of the Mediterranean Serves 1 Ingredients • A few sprigs of by...
2016_01_15_SKREI_19015

Why Skrei Makes The Ideal Winter Meal

Discover the sumptuous flavours of Skrei this winter. Each winter, only between January and April, a miracle happens in the cold clear waters of Norway’s far north. Here, Skrei return from the...
Crab Bisque by Howard Sooley for J Sheekey Fish

J.Sheekey’s Crab Bisque

  Smooth and creamy - this crab bisque makes an excellent winter lunch. The name bisque is thought to have come from the Biscay region. If you can't find whole crabs use raw prawns with the shell...
Salt Baked Sea Bass with Beurre Blanc by Jean Cazals (2)

J.Sheekey’s Salt-Baked Sea Bass

This is a delicious way to cook firm-textured fish such as bass, bream and snapper, sealing and cooking a whole fish without any juices or flavour escaping. Try an unfilleted fish if you're confident about...
FishPestoTopping

Pippa Murray’s Pesto-crusted Fish

Crumbly, moreish and utterly mouthwatering - serve this pesto-crusted fish for an impressive dinner party main. Serves 4 Ingredients • 2 tbsp nut butter pesto • 85g/3oz fresh...