METHOD: Preheat the oven to 190C/170C fan/Gas Mark 5. Heat 2 tbsp olive oil in a frying pan over a medium heat. Sauté the red onions, tomatoes and garlic for 2-3 minutes until the tomatoes have ...

Add Yahoo as a preferred source to see more of our stories on Google. Mark Hix’s moreish haddock arancini - Matt Austin Arancini can be a bit bland and forgettable, so my solution is to incorporate ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. One of our most popular dishes at Kensington Place was a salad with smoked eel draped over some curly endive, ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Add Yahoo as a preferred source to see more of our stories on Google. When you buy through links on our articles, Future and its syndication partners may earn a commission. This cloud-like soufflé is ...

What he is known for: Seriously inventive, ingredient-focused British fare. Trading his crown as London’s pop-up king for a Michelin star in short order. YOU WON’T FIND kedgeree—the Anglo-Indian ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

This brunch-worthy dish, from Neven Maguire's Healthy Home Chef cookery programme on RTÉ One, was inspired by the wonderful natural smoked haddock that has now become so widely available. This Smoked ...

One of the best plates of food I ate last year was a new take on risotto, made with milk and stock, the whole dish deeply infused with smoked fish and positively glistening with butter. Eaten by the ...

Serve with chunks of crusty white bread or fluffy white rice YOU NEED: 3 tbsp olive oil 2 red onions, cut into wedges 4 large ripe tomatoes, quartered 2 garlic cloves, peeled & crushed Sea salt (only ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Smoking the fish is Mark Hix’s antidote to the sometimes-boring arancini Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning ...