For those who want a more flavorful, nutrient-dense fish, trout is an excellent choice. Rainbow trout, in particular, has a mild, nutty flavor that complements frying beautifully. It’s also rich in ...

'Dark, leafy and highly fragrant wild garlic is not to be missed,' says our kitchen garden cook Melanie Johnson, who advises that 'you’ll find it growing in abundance along rivers and streams and the ...

This week, Phil leaves behind the wilds of Shetland and heads off on a six hour ferry trip to Orkney. This group of 70 islands, of which only 20 are inhabited, sit closer to the Arctic Circle than ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also ...

Heat the cream until boiling, then boil for four minutes to reduce. Add the mustard, lemon juice and some seasoning. The lemon will thicken the sauce a little. Preheat the oven to 200°C/400°F/gas mark ...