It's what the mackerel would have wanted!

This is a very basic recipe which you can play with by adding different flavourings if you like: garlic, spring onion, chilli, up to you

I'm not a great fan of Salmon but this recipe just works!

Like every fish recipe it's easy to lose your nerve and keep it in for too long. You'll learn how you like it after you've done it a couple of times but this really works

"Pan" on anything pisses me off quite a lot: What else would you fry in? Bucket-fried? Even the colonel fries the chicken separately from the bucket he puts it in

Anyway, you can just cook the salmon in the pan on the hob (fry it) or start it in the pan and then put the pan in the oven (pan-roasted). Pan-roasted is fair enough I suppose

The best soup in the world

This is inspired by a Rick Stein recipe that is absolutely lovely.

There’s a chemistry...

So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.