This recipe is from Elizabeth David's English Potted Meats and Fish Pastes booklet (1968), with my variations. 1 sac smoked cod's roe 4 tbs olive oil 2 tbs lemon juice and lemons Fresh breadcrumbs ...

Pinney’s of Orford has been smoking fish over whole oak logs in their smokehouses next to the Butley river since the 1950s. Their smoked cod’s roe is a favourite. This dip is big and bold and superbly ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Formerly a hairdresser ...

First make the Pâté by removing the fine membrane from the roe, then blitzing to a paste in a blender. Add the water, crushed garlic, lemon juice and Tabasco. Combine these together in the blender ...

If you're a fish lover and regularly turn to salmon, tuna and swordfish for healthy, pescatarian-friendly dinners, then we have another option for you to try: cod fish. White fish doesn't always get ...

We've just about swallowed the idea of nose to tail eating when it comes to meat. Most of us are now familiar with seeing the likes of bone marrow, trotters, tongues and tripe on gastropub menus ...

Most often sold as fillets and loins, cod is also available whole and headless, cold-smoked, dried or salted. Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking ...

While we may be eating cod in shame, the Norwegians are turning to skrei, a variety that is sustainably fished while in its prime. Carolyn Hart visits the Barents Sea hunting grounds. The port of ...

This tasty cod and chorizo stew is a one-pot dinner that's made more affordable as it uses good-value beans to bulk up the more expensive ingredients. Having frozen fish on standby makes this a great ...