Don’t be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted ...

Preheat oven to 350 degrees. Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this ...

Getting your Trinity Audio player ready... We all know that baked white fish is a fast and healthy way to get dinner on the table, particular during this annual time of dietary vow renewal. What isn’t ...

Thispast summer I fell in love with a kitchen gadget that has been relatively slowto catch on in the U.S. — the mandoline. I’vehad several of these kicking around my kitchen for a while now, but I ...

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

Place 2 smoked haddock fillets into an oven pre-heated at 180 C and heat for approximately 20 minutes, or until cooked through. Begin your rice side dish by heating 1 tsp of olive oil in a frying pan ...

This elegant soup is uniquely flavoured with an Isle of Mull beer. It takes a while to make, but the divinely tasting clear broth you end up with is well worth it. Ninth Wave Restaurant has been ...

For the soup, melt the butter in a large pan over a medium-low heat and fry the onion and cauliflower with about 7 tablespoons of water for about 15 minutes, stirring frequently, without letting them ...