We do love a good fish pie. Unfortunately, the traditional version can be a tad, well, rib-sticking. This is a lighter version with an extra nutritional boost.
Miles Kirby shares his healthy recipe for roasted trout with sesame miso dressing, nori puree and yuzu pickled daikon.
One of London’s most exciting chefs, Michelin-starred Andew Wong shares his recipe for Har Gao, clear prawn dumplings with sweet & sour rice vinegar.
Sear-iously tasty. This sesame-crusted tuna with lime, mango and chilli coulis and wilted pak choi makes an excellent summertime dish.
Celebrate the arrival of Spanish Picota Cherry season with this cherry-packed salsa & baked white fish.
Keep it simple at supper time with this prawn and tomato spaghetti.
Baking the salmon all in one unifies your whole meal in an easy-to-transport parcel.
Ideal for a simple lunch, Nathan Outlaw’s prawn, chilli and potato salad is bound to ‘bowl’ you over.
King of all things seafood, Nathan Outlaw shares his recipe for a bubbling fish stew.
This light but satisfying fish curry is the perfect sharing dish for an evening in with friends.
Citrus salmon with garlicky pak choi is a winning combination – and ultra healthy too.
This comforting pasta bake is easy to prepare and always popular. It also comes with the added advantage that it can be prepared in advance, ready to bake and serve when required.
This spice-packed king prawn curry is perfect for a flu-fighting bite I’ve always loved prawns…
Have your oven lovely and hot for this one so the crust turns crisp and golden.
James Martin serves up a plateful of crispy sourdough cod cheeks paired with a refreshing…
This eggs royale is royally delicious. Give the smoked salmon a few minutes out of the fridge to come to room temperature before using – this will ensure that the flavours and silky textures are at their best.
This is a very south Indian dish, with its use of coconut and tomatoes, and…
Cooked with spices and coconut, expect to lick your fingers as you break bits open with this moreish curry.
There’s only one way to describe this seared ocean trout with piperade basquaise & lemon…
The key to great ceviche is fresh fish. You can use any white fish for this, but the delicate taste and texture of sea bass is just perfect.