Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...

From moules marinière to scallop, bacon and garlic butter rolls, here’s how to cast your culinary net wider and embrace more sustainable species ...

In the middle of the Christmas dinner season, anisakis is back in the conversation: hake, anchovies in vinegar, ceviche, sushi... and the question of whether we are eating safely. Without unnecessary ...

Place the frozen peas in a small bowl and cover with 400ml of boiling water. In a medium-sized, pot on medium-low heat sweat the shallot and garlic in rapeseed oil until translucent. Add the chilli, ...

The head of the National Federation of Fish Friers Andrew Crook has warned his shop in Euxton, Lancashire, is now one of just ...

More than 40 per cent of Brits say they are willing to experiment with species of fish they have never tried before.

CORNWALL has long been a favourite among UK holiday destinations, thanks to its stunning beaches, fascinating history and ...

In the southern region of Aveyron, Christophe Chaillou, the chef of Café Bras adjoining the Musée Soulages, prepares fresh, ...

The consumption of edible insects, a common part of the diet of some Asian and Latin American countries, is tentatively ...

Having trained across Canada, Asia, Australasia, and collected his first AA Rosette aged 27 after returning to London, Will’s vast experience certifies that, for optimum taste, freshness and quality, ...

As part of our sustainability series, Stephen Wynne-Jones interviews restaurateurs and suppliers working to address food ...

With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...