Haddock and Soured Cream Gratin
Skin the haddock if necessary and chop roughly. Choose a shallow flameproof serving dish just large enough to take the fish in a single layer. Put the knob… Read More »
Roasted Peppers with Yogurt
Place the peppers in a grill pan and cook under a hot grill, turning occasionally, for 10 minutes or until the skin is blackened. Cover with a damp… Read More »
Spiced Honey and Coriander Dressing
Whisk together the oil, honey and vinegar. Stir in the spring onion, coriander and peanuts. Halve, deseed and finely chop the chilli (wearing rubber gloves to avoid skin… Read More »
Prawns and Shrimps
Prawns and shrimps are possibly the most popular members of the crustacean family. Good fishmongers and supermarkets now stock a multitude of prawns from the ubiquitous common prawn… Read More »
Thai Crab Cakes with Salad
Melt the butter in a saucepan and stir in the flour. Cook, stirring, for 1-2 minutes. Gradually stir in the milk. Cook for 2-3 minutes, stirring, until the… Read More »
Monkfish Kebabs
Cut the monkfish into 2.5 cm (1 inch) cubes. Stretch the bacon rashers with the back of a knife and cut in half. Wrap a piece of bacon… Read More »
