When cooked fresh, turbot meat is subtly flavoured and sweet. (It also stores well and can be kept for a few days due to its mild flavour and high gelatine content.) Turbot can be filleted, then steamed or sautéed. But I like to make serving turbot into a family occasion and roast the fish whole to be shared at the table.
After a days fishing, the best bit is yet to come. Cooking and sharing a nice turbot with the family. It will keep happily in the fridge overnight but in my opinion, the fresher the better. Catch it and cook it!
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika, red wine and beans.
Hot dogs with spaghetti noodles cooked through them to look like spiders or caterpillars. Your kids will love them, especially on Halloween!
Pie and mash shops are a London institution, the first one having opened its doors in the 1850s, the pie filling being eels, which were common in the Thames at the time as not much else could survive in the polluted water.
An all-time tex-mex classic chilli con carne recipe, low in fat and using mainly store cupboard ingredients.
This savoury-tart-sweet combination takes the classic pairing of pork and fruit to a whole new level.
Try cooking with tender duck legs – they taste best braised in rich sauces, slow-cooked in a casserole, or turned into luxurious confit. The skin is great when roasted until crisp.
Welsh rabbit or Welsh rarebit is a traditional Welsh dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices of toasted bread or served in a chafing dish like a fondue. The names of the dish originate from 18th-century Britain.
Caramelised onions are cooked low and slow until they are deeply golden and sweet. The onions will get jammy and become so addicting you’ll be snacking right out of the pan.