Heavenly hake. I hid much of the sauce under the fish so it wouldn’t smother the photo (View Post)

It doesn’t take as long as meat, only about an hour for a fish fillet. And it doesn’t need a slow cook; it’s just the best way of bringing it to that perfect temperature, texture and taste I love slo… (View Post)

Butter, spring onions, veg stock, white wine, lemon juice and zest, crème fraiche, parsley, chives and dill (ingredients can vary) Cooking the fish sous vide has changed fish for me The texture and t… (View Post)

I’ve become quite obsessed by cooking fish sous vide since the revelation of sous vide monkfish in Nantes I’ve cooked monkfish (twice; once for my mum’s birthday dinner last week, when it went down v… (View Post)

Whilst I understand the “logic” that motivates a ban on social media for kids, isn’t it completely futile? Surely kids will find ways of contacting each other in exactly the same ways; just through t… (View Post)