“By the edge of the Bosphorous in the heart of Istanbul, commuters refuel with tea and grilled mackerel sandwiches. Finished with a squeeze of lemon and a dash of Turkish red chilli paste, this street ...

This recipe is as much about the versatility of plums as it is a crisp-skin fish cooking technique. If you don’t have a fish weight – we can use a pot to weigh the fish down and keep the skin flat on ...

Skin and coarsely chop the tomatoes. Peel, halve and thinly slice the onion. Peel and crush the garlic and crumble the dried chilli. Heat a couple of tablespoons of oil in a medium pan over a ...

Flame-roasted line-caught mackerel with tomato salad & Fet-Like cheese by Graeme Pallister of 63 Tay Street in Perth Graeme Pallister is an ambassador chef for Scotland Food & Drink and its Scottish ...

With a Bank Holiday coming up why not try this recipe for fried mackerel, with horseradish butter, gherkins and lettuce in brioche buns from Matt Williamson Did you know with a Digital Subscription to ...

For the tikka spice: 2 tbsp oil, 1 thumb-size piece of ginger, 1 clove of garlic, 1/4 tsp chilli powder, 1 tbsp garam masala, 1 tsp cumin seeds, 1/2 tsp fenugreek, 1 tsp ground turmeric, pinch fennel ...

If using a whole mackerel, place the smoked fish on a chopping board with the cavity of the fish facing you. Detach the head and pull working from the head down to the tail to remove the main frame of ...

The cooking of Italy is what I like to refer to as the “genius of women”. It is Mamma’s food, which influences Italian menus all over the world. Our own restaurant is influenced by the spirit of ...