Thornbacks Skate wings as sold in fishmongers or the fish and chip shops in the UK are not actually skate at all but mostly thornback rays. Catch It Thornback rays are members of the wider skate family and are the most abundant ray variety caught in UK waters. Along with […]
Easy mid-week braised duck legs simply braised served with kale and/or mashed potato with mustard. You can find good quality duck legs from Gressingham in all of the main supermarkets.
Catch It I have a reputation with my fellow anglers for being somewhat prone to catching the lesser spotted dogfish. Scyliorhinus canicula is a member of the shark family. Don’t confuse dogfish with its big brother the bull huss or nurse shark. The fishing industry uses a clever marketing trick […]
This rack of lamb recipe from Gav’s Kitchen is really tasty and when served with a reduced port wine sauce is absolutely delicious! It is very easy to cook with minimal preparation so makes a good main course for two. Start with a good quality mini rack (4 bone) of […]
Duck breast with orange sauce is quick, easy and delicious. Meat from game birds like duck or goose has a reputation for being fatty. Its a myth, properly cooked the fat keeps the meat moist during cooking and melts away by the time its ready. You can choose from hot […]
An easy apple sauce needing just four ingredients which goes great with pork or duck. Bramley apples are best for cooking and are widely available.
In Morocco, spiced lamb tagines are a staple dish. They are quick to make but slow to cook. This recipe from James Martin uses a classic combination of spices for tagines which give a stunning depth of flavour. James uses the North African spice ras el hanout in his lamb […]
🇪🇸 En español: Calamares Rellenos con Morcilla These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa. This recipe was inspired by one from Jamie Oliver influenced by a couple of others I found on the web. Serve with a chipotle and lemon salsa style sauce to […]
Spain’s answer to our black pudding is a mile from the slice you’ll get with your fry-up. It’s a spiced blood sausage, delicate, with a gentle tang. Recipes vary across Spain from the loose, rice-flecked morcilla from Burgos to morcilla de Arroz, the variety made with onion and rice. Morcilla pronounced mor-thee-ya, […]
En español: Calamares y Morcilla con Pimientos This easy mid-week meal originates I believe from the city of Burgos, the home of the legendary El Cid. Morcilla as used in this recipe is the Spanish version of black pudding. You can find out more about it here. Credits: Diana Henry […]