Lick up the flavours of Lisbon with this vibrant Goan fish curry I was taught…
Gill Meller, chef and award-winning food author shares his recipe for a bowl of comforting hot crab soup.
These juicy tacos bring vibrancy to even the dreariest of days.
A bit fancy, but this is a dish to show off with.
Visually, this is a truly beautiful dish – impressive to serve when you are entertaining, but deceptively easy to make.
North Sea halibut, razor clam and orange oil – Michelin-starred Billy Boyter’s dish is a great example of Scottish produce at its finest.
Heaven! These three magic ingredients combine to make a flavour trio that becomes quite addictive.
This colourful cod recipe demonstrates the fish’s impressive versatility.
Don’t knock the classics. This looks so impressive and, frankly, so 70s, but so what?
The relish, packed full of garlic, red Asian shallots and chillies, with sweet, salty and sour flavourings, really lifts the grilled tuna in this dish.
Trine Hahnemann shares her recipe for a moreish monkfish dish with silky butter and spices.
Fish at its finest – this smoked trout is bursting with freshness.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
In this comforting hake recipe, two big flavours are brought together, the sage and the mushrooms, but they complement the fish very well.
This refreshing, spicy dish of fresh fish ‘cooked’ in a bright citrus marinade comes layered up with avocado and red onion – serve it with crunchy tortillas and salsa for a taste of food with fire.
Fighting off an autumn cold? There’s no denying the effect wasabi can have on the respiratory system. Here, the flavours of salmon and wasabi are a perfect match
This monkfish recipe looks very impressive when you put it on the table. Easy for a party as you don’t need to do much – just enjoy.
This vibrant combination provides a taste of sunshine no matter what the weather.
Heavenly clams, squid and fresh fish make up the key ingredients to this Portuguese feast.
Nothing but fresh, filling goodness.