Cooking in paper is nothing new, but I think it’s a super-simple way of serving fillets of fish,” says chef Nathan Outlaw.
No batter in sight: grilled mackerel fillets with a salad of rhubarb and bitter leaves, coley with curried cauliflower, and hake with cockles and cider Mackerel is a British staple, and here, simply ...
When it comes to fish, in Britain we rarely eat anything other than fillets and discard everything else. Now a new breed of chefs is trying to encourage a more adventurous approach Sweetmeats. Tripe.
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