Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Put a large pan of salted water on to boil. Heat your oven to 180C/Fan 160C/Gas 4. Pop the smoked haddock fillets on a large square of foil. Scrunch the foil together to make a parcel (not too tight) ...

Pickled gherkins are the kind of food I can quite happily sit and eat straight from the jar one after the other until I feel quite queasy. They are of course, far nicer when chopped finely through a ...

A pot of hot coffee, the Sunday paper, and a freshly made omelette are what I look forward to most about the weekend. I am also quite partial to a full cooked breakfast but as they usually involve ...

I first tasted this at a street party where it was made by the local fishmongers. The undyed haddock is sliced into thin flakes, but left raw. Have some extra lemon at the ready. 1. Slice the haddock ...

With some of the restrictions of lockdown being lifted it has meant that over the last few weeks our restaurant has been open, albeit with a smaller capacity. Did you know with a Digital Subscription ...

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing. This dish is a comforting one-pot wonder, as well as being ...

With only five ingredients, this hardly merits a basket when you run into the shops after work. It’s filling, warming and after a bit of chopping, needs no more attention than the odd stir with a ...

I eat a lot of haddock; it has a fine, clean flavour and if you get a thick piece is quite similar to cod. You can use haddock for any recipes for which you would use cod. It roasts, fries, poaches ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also ...