In a pot, add leeks, onion, corn, celery, garlic, butter, and a tablespoon of salt. Cook on medium/low heat until soft and the onions are translucent. Add thyme, celery salt, and bay leaf. Turn heat ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

Arranged on a serving plate, these croquettes will be an appetising offering for your next party. If you don’t like haddock, swap for any hot-smoked fish, such as trout, mackerel or herring. Cook the ...

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the oven, ...

Buy me a coffee? Support my wee channel on Patreon (only if you want :) Or consider clicking the join button here on YouTube to become a channel member :) _____ Hello Folks! Tonight for tea we had ...

Most cooks think about eating fish and seafood during the spring, summer and early fall months. But there’s lots of good fish and seafood available all winter long, often in places you’d least expect ...

In a small, heavy-based saucepan on medium-low heat, gently poach the smoked haddock in the milk until the fish flakes when pressed. Using a slotted spoon lift the fish from the pot and place on a ...

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Have ready a 35cm oval gratin dish, about 2.5 litre capacity or similar. Alternatively, you can make individual pies, as in the picture. Place the haddock in a large pan. Pour over the milk, tuck in ...

Preheat the oven to 210C/109C fan/gas 6½. Cut the haddock into 3cm-4cm pieces. Combine the gobi aloo saag with the haddock in a bowl, and transfer the mixture to a small baking or roasting dish that ...