Recipes


  • Sushi rice

    All good sushi starts with the rice. So follow this recipe by Reiko Hashimoto for a sweet-sharp vinegar and perfect consistency: sticky enough to hold together, but with all the grains still discernible.

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  • Wild mussels with bacon and beer

    “This recipe was born of necessity – after a week cut off from the mainland on a tiny Scottish island, the fridge was looking pretty bare – but was scrumptious nonetheless,” writes Louise Bell. Feel free to make your own bread, too, to mop up all those juices.

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  • Pasta con le sarde

    Meaty sardines, salty anchovies, sweet currents and savoury fennel all come together to make this quintessentially Sicilian dish. Enjoy with a glass of the local white wine.

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  • Creamed celeriac soup with smoked herring

    Sarah Kenny uses the big smoky-salty flavours of smoked herring to offset a rich, celeriac soup, creating a beautiful autumnal dish that would make a great starter or lunch.

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  • Kipper rarebit

    Chef Colm Tuohy adds a twist to the classic rarebit recipe by infusing the béchamel milk with kipper, then stirring flakes of the fish through the finished sauce. Topped with a soft poached egg, it makes a decadent breakfast or a terrific supper.

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  • Whole roast turbot with ceps, capers and marjoram

    This dish matches turbot with the exquisite wild mushrooms that are around now. Roasted and brought to the table whole for sharing, it really makes a grand occasion.

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  • NOVEMBER

    Crackling fires and comfort eating on moody days, game and foraged food in abundance, cold seas teeming with fish at their peak and a sublime turbot with ceps, capers and marjoram.

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  • Billingsgate scallop and bacon sandwich

    With its winning pairing of salty bacon and meaty scallop, this hearty Billingsgate sandwich feels like a thoroughly proper way start to the day.

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  • Scallops with wild mushrooms and horseradish gremolata

    Ben Tish’s recipe demonstrates how scallop shells act as a great conductor of heat, quickly cooking the delicate meat inside.

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  • Danish crab rarebit

    Tania Steytler’s recipe piles freshly picked crab meat on top of a Danish variation of Welsh rarebit, with a spicy layer of the crab’s brown meat lurking underneath.

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  • Seaweed and shiitake miyeokguk

    Miyeokguk is a Korean seaweed-based soup that’s light, piquant, satisfying and incredibly good for you, says Ian Baird.

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  • Red gurnard with tomatoes and marjoram

    This recipe is as simple as it is delicious, says Tom Hunt: by cooking the whole fish with the tomatoes it creates a marvellous fresh sauce.

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