The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

Preheat oven to 450 degrees. Place all but 2 tablespoons sesame seeds in a food processor fitted with the metal blade. Add the lemon juice and process 15 seconds. Add olive oil, cayenne, garlic, ...

METHOD: Begin by preparing the potatoes for the gnocchi. Boil the potatoes in salted water for ten minutes until cooked through but not falling apart. Drain well and, once cool enough to handle, rub ...

Serve with chunks of crusty white bread or fluffy white rice YOU NEED: 3 tbsp olive oil 2 red onions, cut into wedges 4 large ripe tomatoes, quartered 2 garlic cloves, peeled & crushed Sea salt (only ...

Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today’s more common aluminum foil. The feast the diner unwraps ...

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing. This dish is a comforting one-pot wonder, as well as being ...

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray. Arrange the haddock fillets on the baking sheet, then brush them with a bit of olive oil. Season ...

As one of the most popular brunch spots in central London, you’ll either love or hate the fact that you can’t book at Lantana. The cafe is small, but on sunny days expands considerably due to its ...