When you’re looking for firm, white fleshed fish, cod and haddock are the usual suspects. But hake, one of their family members should be top on your list. Hake flesh is a bit softer but firms up ...

Tip the rice into a bowl and cover with cold water. Set it aside to soak while you prepare the veg. Peel and finely chop the onion. Place a medium pan on a medium heat for 2 minutes, then add 2 ...

Cod may have been recently confirmed as a sustainable fish, but, in Cornwall, hake is definitely the catch of the day. ‘Cornish hake is an absolute pleasure to both cook and eat,’ says Bruce Rennie, ...

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 ...

Twist the head off the bunch of parsley and plunge it in a pan of boiling salted water. Cook for two minutes, then drain (reserving the cooking water) and plunge into iced water to refresh. When it ...

When buying the Hake you can get it pre-portioned, or if you enjoy filleting, buy the fish whole and do it yourself. Start with the potatoes. Peel then slice thinly. Place slices in a big pot or bowl, ...

Cut the halves of pepper lengthways into thin strips. Heat the olive oil and cook the peppers and onion over a medium heat until they have softened a little and the onions are tinged with gold. Add ...