Mashed cauliflower is a great accompaniment to any fish. I’ve even served it with a Sunday roast before, when I bought slightly blemished cauliflowers that would otherwise have ended up in the bin.

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...

Crisp hake fillets with clams basted in a power-packed sauce of chorizo and dry sherry – let everyone dig in straight from the pan Today’s recipe epitomises the vibrant spirit and rustic charm of so ...

Remove the hake from the fridge 15 minutes before you intend on cooking. To make the sauce, choose a medium-sized heavy-based saucepan and warm the golden rapeseed oil on medium-low heat. Add the ...

1 Set the oven to 185 degrees. 2 Put the orange juice into a bowl and add the saffron strands to soak. 3 Pour the olive oil into a pot, then add the garlic and cook slowly over a low heat until ...

Fresh and frozen hake are virtually two different species of fish. Fry frozen fillets straight from the freezer? No problem. Fry a fresh hake fillet? Pain lies there. Deep pain. Fresh hake takes one ...

Olive oil For the tapenade 200g semi sun-dried tomatoes 80g freshly grated Parmesan 150ml olive oil 1 garlic clove Clodagh uses hake for this recipe, but you can use any firm white round fish fillet.

Firstly, make the salad: Slice the beetroot as thinly as possible into almost transparent rounds. In a shallow bowl, combine the slices with the juice of 1 lemon, juice of ½ an orange, and a pinch of ...

Melt-in-your-mouth fish pairs perfectly with a side of buttery cauliflower and shallot sauce Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and ...