Our Conger eel steaks with cider recipe is a tweaked version of one we found at thefishsociety.co.uk.
A collection of recipes from great British classics to Spanish tapas and beyond. You will find something for everyone, enjoy!
Mains
Huachinango a la Veracruzana
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. This is a fantastic dish for sharing, wonderful aromas, gorgeous colours, remember as the French say “you eat with your eyes”. adanmedrano.com
Seafood pasta (Portuguese style)
This traditional Portuguese dish of seafood pasta is an excellent choice for lunch or dinner.
In my seafood pasta, I particularly like the clams, very typical of Portuguese cooking
Stir Fried Eel with Black Bean Sauce
Stir fried eels are so quick to make and preserve the firmness of the fish. Credits: erecipe.com
Bangers and Mash
Our Bangers & Mash consists of Cumberland sausages served with mashed potato and onion gravy. Traditionally served in pubs, a recent survey ranked it as Britain’s most popular comfort food. What are Bangers? Sausage Bangers surfaced during WWI and became even more widespread during WWII. Meat was in short supply […]
Dolmio Lasagne Plus
My Dolmio lasagne plus is a really easy mid week cheat boosting the flavours in the red sauce ragu.
Toad in the Hole
Toad in the hole is a British classic. This version from Lisa Faulkner took my fancy so I thought I would share it. History ⚠️ Let’s make something clear from the start. This dish does not contain any toads, nor any holes for that matter. To explain, a little bit […]
Bouillabaisse A La Marseillaise
Bouillabaisse A La Marseillaise is a traditional Provençal fish stew originating from the port city of Marseille. Marseille There are plenty of variations of bouillabaisse, and even in Marseille, you’ll find strong debates over the proper way to make it. Tradition dictates that it requires many different varieties of fish, […]
Catch It and Cook It – Plaice
In my opinion, plaice should be cooked simply as it has a subtle sweet taste. The featured recipe from Hugh Fearnley-Whittingstall brings out this sweetness while adding the caramelised cherry tomatoes.
Duck Ragu
Slow-cooked duck legs make for an indulgent ragu, and this recipe from Great British Chefs ensures you’ll end up with a rich pasta sauce, perfect with a punchy red wine, such as Merlot. If you have any leftover roast duck this could be shredded and would work equally well. In […]
