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 ...

You can hide any messy fish bits with all the delicious toppings, including currants, pine nuts and herbs Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...

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En papillote is a classic French method of cookery whereby the ingredients are steamed while enveloped in a pouch of parchment or foil. A fabulous way to cook fish, this process seals the moisture ...

Bring a large pot of salted water to the boil and add the baby potatoes. Boil until just cooked – about 15 minutes (test with a knife) – then strain and set aside. To make the herb crumb, place the ...

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 ...

The less fuss, the better the result in these simple recipes that make the most of British seafood and seasonal vegetables When I find beautiful, sparkling fresh fish, I treat it simply, preferring to ...

I conquered my culinary nemesis this week. I have a long and complicated history with cooking fresh hake. I finally got it right. The key, who knew, was restraint. And you’ll never guess what I cooked ...

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 ...