Add Yahoo as a preferred source to see more of our stories on Google. Serve on warm plates and pour over the warm butter to finish - Matt Austin Mashed cauliflower is a great accompaniment to any fish ...

Fresh and frozen hake are virtually two different species of fish. Fry frozen fillets straight from the freezer? No problem. Fry a fresh hake fillet? Pain lies there. Deep pain. Fresh hake takes one ...

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‘Fish’ steak is made entirely from plants and aims to replicate the taste, texture and nutritional benefits of real salmon Sarah Knapton is the Science Editor of The Telegraph and has covered all ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

In this weekend’s recipe, black pudding-crumbed hake with celeriac and apple, a little goes a long way in making this dish a real winner. Any black pudding will work for this recipe, so use your ...

Sauce For the romesco, blend the roasted red peppers, tomatoes and almonds with the garlic, balsamic vinegar and smoked paprika in a food processor until combined. Add olive oil and season with salt ...

'One of the greatest things about Spain is that even if you don’t live by the sea, you’re still able to get fish and shellfish of great quality from many of the fishmongers at the markets," says Pablo ...

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 ...