Recipes


  • Roasted gilt-head bream with hazelnut gnocchi, cauliflower purée and a spiced red wine reduction

    This is a lovely recipe for the cooler weather, with a bit of a sense of occasion about it, by Ben Prior of Ben’s Cornish Kitchen in Marazion.

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  • Billingsgate Stargazy Pie



    Not only does this pie have amazing visual impact, it also has a fantastic tale behind it, says Quinton Bennett, former head chef of The Gun, Docklands.

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  • Smoked haddock risotto with cavolo nero

    Dominic Franks was inspired to make this comforting and satisfying recipe after his visit to Russell’s smokehouse in Grimsby. It works beautifully with cavolo nero, a hardy winter staple.

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  • Hake with green sauce and clams

    This tasty dish is a real celebration of seasonal seafood thanks to the addition of fresh clams. The hake and green sauce is delicious served with some crusty bread, or even some chips, to mop up all the leftover juices.

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  • DECEMBER

    Hibernating, reflecting, planning, celebrating with festive feasts and tucking into seafood galore, all at its splendid peak. Tom Hunt on what we can enjoy this month.

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  • Sushi bowl

    This quick and easy recipe by blogger Bella Bucchiotti features a simple sushi vinegar and spicy mayonnaise. It uses salmon, but raw tuna or smoked mackerel both make delicious alternatives.

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  • 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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