Category Archives: seafood

salmon with ginger caramel

So here we are, back from holiday. Back from the first time abroad  in about 3 years, browner, more chilled, slightly stupefied after the flight from hell and totally ravenous. I can confirm that the food in Portugal is truly

salmon with ginger caramel

So here we are, back from holiday. Back from the first time abroad  in about 3 years, browner, more chilled, slightly stupefied after the flight from hell and totally ravenous. I can confirm that the food in Portugal is truly

basil and pomegranate aioli with curry salt cobbler

They’ve started stocking cobbler in my local Sainsbury’s, which I love because it’s one of the cheapest on the fresh fish aisle (it works out at just over a pound per fillet) and every time I’ve bought some,  it’s tasted

basil and pomegranate aioli with curry salt cobbler

They’ve started stocking cobbler in my local Sainsbury’s, which I love because it’s one of the cheapest on the fresh fish aisle (it works out at just over a pound per fillet) and every time I’ve bought some,  it’s tasted

barbecued fish and chips

Not really. Because actual barbecued battered fish and vinegar sodden chips would of course be pretty disgusting. This is a much fresher version of that classic British marriage of fish and tuber. Think salmon fillets, sea bass and par boiled

barbecued fish and chips

Not really. Because actual barbecued battered fish and vinegar sodden chips would of course be pretty disgusting. This is a much fresher version of that classic British marriage of fish and tuber. Think salmon fillets, sea bass and par boiled

One pot mussel wonder- win £50 Le Creuset voucher

When McArthurGlen/Le Creuset invited me to take part in their Cast Iron Challenge, I could think of no finer dish than the one pot mussel wonder from my book. Those cast iron pots are just the thing for a dish

One pot mussel wonder- win £50 Le Creuset voucher

When McArthurGlen/Le Creuset invited me to take part in their Cast Iron Challenge, I could think of no finer dish than the one pot mussel wonder from my book. Those cast iron pots are just the thing for a dish

soft shell crab sandwiches with blueberry ketchup

Soft shell crab. Three words pretty much guaranteed to elicit a hedonic response, particularly as I now live in an area where I can’t get hold of the little critters for love nor money.  I find the only thing more

soft shell crab sandwiches with blueberry ketchup

Soft shell crab. Three words pretty much guaranteed to elicit a hedonic response, particularly as I now live in an area where I can’t get hold of the little critters for love nor money.  I find the only thing more

Tempura Sprats

Sprats. One of those pleasingly blunt, borderline expletive words. It’s up there with “sloes”, “Yarg”, “clod”, “Gurnard” and “sticking”, when it comes to foods that are as much of a delight to say as they are to eat. I clocked

Tempura Sprats

Sprats. One of those pleasingly blunt, borderline expletive words. It’s up there with “sloes”, “Yarg”, “clod”, “Gurnard” and “sticking”, when it comes to foods that are as much of a delight to say as they are to eat. I clocked

Triple coconut and squid curry

Tangy, aromatic and fresher than a boxfresh pair of hightops,  this is a lovely little springtime cuzza. Based on a Keralan pal’s recipe, the layers of  nut do make it fairly rich, so you might want to go easy on

Triple coconut and squid curry

Tangy, aromatic and fresher than a boxfresh pair of hightops,  this is a lovely little springtime cuzza. Based on a Keralan pal’s recipe, the layers of  nut do make it fairly rich, so you might want to go easy on

Miso Mackerel

There was once a time when all you’d ever hear about was Nobu and that black cod miso dish. That was until “The End of the Line” exposed it to be the bluefin-plundering, money-grabbing, z list hang out it really

Miso Mackerel

There was once a time when all you’d ever hear about was Nobu and that black cod miso dish. That was until “The End of the Line” exposed it to be the bluefin-plundering, money-grabbing, z list hang out it really

Hashi Cooking Class

Let’s face it, a lot of cookery classes can be a bit of a let down can’t they? Far too often you have all the exciting, fun bits done for you, while you’re left feeling more than a little bit

Hashi Cooking Class

Let’s face it, a lot of cookery classes can be a bit of a let down can’t they? Far too often you have all the exciting, fun bits done for you, while you’re left feeling more than a little bit

Coconut Prawn Curry/Chingri Malai Tarkari

In his fascinating book “An Edible History Of Humanity” Tom Standage identifies the origins of the Black Death in the lucrative fourteenth century spice trade. He deftly recaptures the way in which Jani Beg, the khan of the Golden Horde

Coconut Prawn Curry/Chingri Malai Tarkari

In his fascinating book “An Edible History Of Humanity” Tom Standage identifies the origins of the Black Death in the lucrative fourteenth century spice trade. He deftly recaptures the way in which Jani Beg, the khan of the Golden Horde

Kora Kora Keski or crunchy, devilled “mini-whitebait” with a coronation raita

With one eye on the bag of slowly defrosting keski, the distant ringing thrums down the handset, like some sort of Vodaphonic heartbeat. I tilt my head unnaturally to crick it twixt ear and chin. “Hello?” her voice is small

Kora Kora Keski or crunchy, devilled “mini-whitebait” with a coronation raita

With one eye on the bag of slowly defrosting keski, the distant ringing thrums down the handset, like some sort of Vodaphonic heartbeat. I tilt my head unnaturally to crick it twixt ear and chin. “Hello?” her voice is small

Salt-grilled mackerel with horseradish crème fraîche, mango salsa and samphire rice salad

It’s Thursday afternoon and I’m skulking around Borough Market in my lunch break wondering what to make for supper. At the same time, I’m trying very very hard not to look at anything. This is every bit as torturous as

Salt-grilled mackerel with horseradish crème fraîche, mango salsa and samphire rice salad

It’s Thursday afternoon and I’m skulking around Borough Market in my lunch break wondering what to make for supper. At the same time, I’m trying very very hard not to look at anything. This is every bit as torturous as

Crab Linguine

My constant mewling about being skint seems to be paying off. The other day Abel and Cole sent me a box of freebies to sample in return for a review. It was only a small box mind you, but it

Crab Linguine

My constant mewling about being skint seems to be paying off. The other day Abel and Cole sent me a box of freebies to sample in return for a review. It was only a small box mind you, but it

Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores

Pan-Fried Ilish (Hilsa) Steaks

                  We Bengalis love our fish and Ilish is the national fish of Bangladesh. Unfortunately it only inhabits tropical waters so you have to buy it frozen in the UK. Taj Stores

Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

Parmesan Custard with Anchovy Toast

      Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things

Seafood Paella

  I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower fat food, so the traditional addition of super fatty

Seafood Paella

  I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower fat food, so the traditional addition of super fatty

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Bengali Fishcakes with a Wasabi Tartare Sauce

                                  Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes.  My mum used to make me these

Smoked Fish Kedgereesotto

I’d never made “Kedgeree” before.  My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on.

Smoked Fish Kedgereesotto

I’d never made “Kedgeree” before.  My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on.

Gratin Dauph-Nicoise

This was an accident that turned out to be truly delicious and turns a traditional side dish of dauphinoise into a more substantial one-dish comfort meal.

Gratin Dauph-Nicoise

This was an accident that turned out to be truly delicious and turns a traditional side dish of dauphinoise into a more substantial one-dish comfort meal.

Mussels with Perry, Cream and Peas

Mussels contain higher levels of Omega-3 fatty acids than any other shellfish. They’re also cheap, delicious and cooked like this can create a meal in minutes. I find that Perry makes a nice change to the cider traditionally used. Remember

Mussels with Perry, Cream and Peas

Mussels contain higher levels of Omega-3 fatty acids than any other shellfish. They’re also cheap, delicious and cooked like this can create a meal in minutes. I find that Perry makes a nice change to the cider traditionally used. Remember