Seafood

10 sun-filled Spanish recipe ideas

While there, Jamie met the wonderful Martín Habiague, founder and director of charity restaurant Mescladis, who gave him some top tips. “Barcelona is well known for its regional cuisine,” Martin said. “Try the calçots (a sort of long onion) with salsa romesco, then a fricando and to finish a crema Catalana. And don't forget to ask for pa amb tomàquet (an old way of reviving old bread using the juices of a tomato and garlic). I’m sure you’ll enjoy it!”

12 of our best quick & healthy fish recipes

Whether you’re trying to get more fish into your diet, or looking for new ways to cook it, we’ve got your back with plenty of inspiration for quick and nutritious fish recipes. We should all be aiming for two portions a week, with at least one being oily (think salmon, sardines, mackerel). And don’t forget that the tinned variety can be just as good as fresh, is great to have on hand for last-minute meals, and is easier on the wallet too.

Our top 10 prawn recipes

The ultimate BBQ recipes for summer

Classic bangers and burgers are just the start of it – it’s time to welcome some new friends to the grill. Whether you’re after beautiful ribs, sizzling skewers, gorgeous griddled veg or those all-important

Delicious dinners for one

And if you do have any leftovers, simply pop in the fridge and enjoy for lunch the next day. Job done!

What to do with a tin of tuna

From comforting pastas and simple snacks via a cheat’s poké bowl, we have everything you need to turn that tin of tuna into something special – and not a baked potato in sight!

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How to fillet a fish

Filleting a fish can be tricky the first time you do it, so make sure you have an adult with you to help. And the more you practise this skill, the easier it’ll be. In this video, Buddy is using mackerel, but you can apply this method to any round fish.

How to carve a roast chicken

It can be so much more than just your Sunday lunch, too. Big up the flavours of your traditional chicken with

How to make beetroot gravlax from scratch

Brilliant new potato recipes

Take a look at our new potato recipes for more inspiration on making the most of these special spuds.

11 cracking Easter recipes

US Diners Blog Day 2 – local legends in Frisco

No breakfast at the hotel so Rich and I head for a wake-up wonder at the ubiquitous Starbucks – and do our best to order like the locals; you know the drill – “two grande skinny cappuccinos to go!”, “Oh say that again Honey, your accent’s to die for!” – no one has ever said that to me, or possible any Essex boy before, so I indulge her adding a touch of Bond Villain/Hugh Grant into the mix. It works, two complimentary coffees!

3 simple recipes for a Dover sole dinner

We show you how in three simple recipe and video steps.

The perfect roast

It’s almost Easter, which means it’s time to start planning a tasty Easter feast for the family. I’m looking forward to a long relaxing weekend, with plenty of celebratory food. Easter is a little early this year, and we’ve still even got a dusting of snow on the ground. This makes me want to stay inside, turn on the oven and put in a nice slow-roast to feed the family, between munching on chocolate bunnies and eggs…

Getting the kids to eat more fish

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Cod – the true sustainable white fish

Yes it is true, we can eat cod again - and now with a clear conscience. For a number of years the industry has been driving the message of eating less cod by replacing it with alternative sustainable options such as

We’re gonna need a bigger boat! Shellfish in Brittany

Many locations across this beautiful culinary world of ours claim to be the perfect destination for lovers of shellfish. From Portland in the US to the Shetland Islands those promising the ultimate platter of no-fuss-still-in-its-shell seafood are plentiful. Think of lobsters on a Caribbean beach or a smorgasbord of marron, Morton Bay Bugs and Yabbies in Australia. So please allow me to put this argument to bed - nobody, but nobody, does it better than Brittany. While the French are generally known for their complex and precise cuisine, they also do the simple and rustic very well too; lest we forget it is the country that originally coined the phrase ‘Fruits de Mer’.

Open fire cooking

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Barbecue basics: marinating, grilling and pre-preparing

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Spring delights – NZ style

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Sustainable but not ethical and vice versa – confused?

On June 8th,

Super-speedy beef suppers

Good quality, high-welfare beef can be a luxury food purchase, but there are loads of ways of making a decent bit of beef stretch further, particularly if you pad your meals out with plenty of vegetables or store-cupboards staples such as rice or noodles.

There is a reason for a season

To suggest some elements of the UK mussel industry had a challenging summer would be something of an understatement. Unusually long periods of very warm weather across the whole country took a serious toll on availability, quality and consistency with some devastating effects. Over 100 incidents of shellfish poisoning were reported across the South of England in the second and third weeks of July and large scale restrictions were put into place, with many harvesting areas closed for nearly 2 months. So what caused this unusual occurrence? For me, three key areas are of relevance:

Getting the kids interested in fish and seafood

A pit stop at your local market fish stall or fishmongers offers youngsters the perfect opportunity to get involved in learning about where their food comes from and how it gets onto their plates. During a recent trip to Pike Place Market - a world famous coastal farmers’ market in Seattle, Washington, even I had fun discovering strange sea creatures and watching fishmongers throwing fish to one another in front of a large, cheering crowd! My visit there reminded me that there are so many ways of getting the kids interested in fish and seafood beyond the familiar fish fingers and chips.

Christmas Salmon recipes – the party choice

Salmon and parties go hand in hand. Whether it's tasty little smoked morsels on blinis as canapés or a magnificent fresh side on a platter, salmon is an ideal choice.

Christmas for the fishmonger

Of course the difference between the turkey and the turbot, the rump and the red mullet, or the ham and the hake is that the formers are all strolling around a field waiting to be herded or in a pen waiting to be gathered and the latters are all swimming in 106,400,000 km² of Atlantic Ocean! This is consistent across the year for fish availability with weather, seasons, quotas, transport all affecting availability of wild caught species, but at Christmas it is worse. This year, for example, the country's most important auctions throughout the Southwest close on Monday 23rd December. Sounds fine as the fish, one would think, will find their way around the country for the 24th. Many vessels will actually use Saturday 21st as their last auction day as export trade will cease from then; exports to the continent make up a huge volume of fish sold on our Southwest auctions and are commonly a driver for the price the fisherman gain. Additionally the next wholesale auction is on Monday 30th but these are very limited with fish and there is usually no transport to move the catch to other parts of the UK. Normal service then resumes on Friday 3rd January.

Stuffed and roasted turkey with SORTED

It’s that time of year again; freezing weather, toasty fires, indoor trees and lots of food. The one thing that we think of aside from food though, is family. Here at Sorted we like to think that we’re all one big family, who cook, eat and enjoy food together.

Is salmon cool for Christmas?

For me, salmon is a strange choice for Christmas. Gone are the days when only the wealthy could afford to eat those rich, succulent pink flakes. Large scale fish farming has made salmon available to everyone at a most competitive price and many of us eat it every week, in some format. A few years ago there were concerns raised over farming practices and the resultant environmental effects but since then we have seen the introduction of organically farmed, Freedom Foods certified, Global GAP certified and Best Aquaculture Practice options which has widened the choice for the more discerning shopper. To be fair, there is nothing overly wrong with a generic farmed salmon, but for me the peace of mind that the farmed fish I’m eating comes with a little more tractability is worth that tiny extra cost. My choice is always the wonderful Loch Duart salmon.

Homemade burgers and meatballs

Over the holidays we had our young American nephew staying with us. He was a little hesitant of trying British food when we were out and about, especially gastropub items like potted shrimp and steak and kidney pie. So, everywhere we went, he ordered a ‘safe’ cheeseburger and fries, which were described on the menu, confusingly to him, as cheeseburger and chips. He was very happy, but looking at the variety of efforts served during his stay reminded me how difficult it can be to get a really good burger when dining out in the UK. The quality varied greatly, with some burgers juicy in a soft, toasted bun, while other burgers were as dry as a piece of cardboard and stacked with gherkins and onions, despite being ordered plain. The best burger by far was a burger that we had at home, made by my mum to her own special recipe. Sometimes, home-cooked food really can be as good as, if not better than, the food you can find in a restaurant. Great tasting homemade burgers and their miniature counterparts, called ‘sliders’ or even ‘meatballs’, also happen to be extremely simple to make.

Olley’s fish experience: a sustainability success

It has been a year since I launched the Southbank Sustainable Initiative and its very first partner - and in some respects, project - Olleys Fish Experience in Herne Hill, South London, has finally fitted the last part of the jigsaw to their Sustainability pledge. Owner Harry Niazi was initially approached by the London Aquarium after being featured in an

Simple chicken noodle soup

Cooking together as a family doesn’t always happen under ideal circumstances. In a perfect household everyone would be healthy and well rested with hands scrubbed clean. But we’re all real people, with busy lives, and unfortunately, susceptible to getting sick, especially in the winter months.

Cooking with Cocktails: Sorted

We like to put our own twist on most things at Sorted and cocktails are no exception. We do like a drink but we might like our food a little bit more… or do we? If you just can’t decide between the two there is a solution; just combine them!

Mauritian chicken daube

Daube de Poulet

Seek out an Easter hogget

Most annual holidays around the world have a traditional ingredient or meal associated with them. But with Easter I think everything gets a bit confused, and for good reason.

Wild rabbit: fair game

A retired butcher once told me that the only way to tell the difference between a skinned cat and a skinned rabbit is that the kidneys of a rabbit are offset and don’t have the symmetry of most animals. Other than that they are impossible to distinguish. He said it in such a way so as not to invite further questions but I’ve witnessed it for myself; the skinned rabbit part at least.