Bouillabaisse is a traditional Provencal fish stew. There are no set types of fish that have to be used although traditionally these would all be fish caught in the Mediterranean sea.
You can see that in this recipe I've added langoustine - just a personal preference. more
The origins of this dish are Spanish although it is rarely prepared with Mackerel. Mackeral is an lovely oily fish which is found in abundance and is therefore very reasonably priced. I've been trying to find different ways to use it for some time now, and this recipe works particularly well. You could also use shrimps, mussels or baby octopus instead. more
The marinade used with this tuna is wonderful. This is the perfect light salad for a summer evening. The parmesan cuts through the richness of the tuna perfectly or you could use pecorino instead. more
Now you can make your own delicious curries at home. This sauce does take a while to make if you want that authentic taste, however, make it in large batches and stick it in the freezer. You can then take out a few portions up knock up a homemade curry in 20 minutes.
Although it may seem a large amount of Ghee, this is in fact the secret. Without the ghee the flavours do not develop and once the sauce is complete you can drain off any surplus. more
As summer approaches and fresh peas come into season you really need to make the most of them. They are plump and full of flavour. Take a tip from this recipe and don't waste the pods. They can be used to make a sauce, soup or vinaigrette. more
The creamy combination of fluffy mashed potatoes and salted cod is wonderfully brought together in Brandade. Whip the two together to create a creamy filling for these Spanish piquillo peppers. more
