Chef Stephen Harris opened The Sportsman, in Seasalter, Kent, in 1999. His ‘grotty rundown pub by the sea’, as he once called it, has since won a Michelin star and been crowned National Restaurant of ...

Heat a thick-bottomed pan on a medium heat, add olive oil and knob of butter, fry shallots in pan till opaque, add garlic and cook for a minute. Add rice, fennel, mushrooms and fry for a minute. Add ...

Drizzle olive oil on to the fish fillets and season. Gently heat a non-stick frying-pan and add the fish, skin down, and cook until the skin starts to colour and turn golden and crisp. Turn up the ...

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14:12, Sat, Jun 28, 2025 Updated: 14:16, Sat, Jun 28, 2025 Frying cod fish can seem tricky on the surface when you’re doing it yourself at home, but with these few steps, it can be not only the ...

In a non-stick saute pan, heat the oil over a low heat and add the garlic and dried chillies. Cook gently until the garlic has just started to golden and smell fragrant. Remove from the heat and pour ...

First make the rarebit. Melt the butter in a large saucepan until bubbling. Add the flour, stir for 1 minute. Take off heat, slowly add the milk, stirring all the time, then cheese, then mustard, beer ...

THE Corinthian Club is in Ingram Street in the heart of Glasgow city centre. It has bars, private dining rooms, a casino and the main attraction – Teller’s Bar & Brasserie. All food served within ...

An easy, family-friendly fish recipe that's perfect for busy week nights. Each serving provides 665 kcal, 32.4g protein, 72.7g carbohydrate (of which 10.7g sugars), 24.4g fat (of which 3.8g saturates) ...