Add Yahoo as a preferred source to see more of our stories on Google. Serve on warm plates and pour over the warm butter to finish - Matt Austin Mashed cauliflower is a great accompaniment to any fish ...

Add Yahoo as a preferred source to see more of our stories on Google. When you buy through links on our articles, Future and its syndication partners may earn a commission. Credit: Future This hake ...

Crisp hake fillets with clams basted in a power-packed sauce of chorizo and dry sherry – let everyone dig in straight from the pan Today’s recipe epitomises the vibrant spirit and rustic charm of so ...

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...

You’ll need: 600g Sea Harvest Fish Friday hake fillets; 500g McCain Slap Chips; sunflower oil for the chips; malt vinegar. For the tartar sauce: 125ml mayonnaise; 30ml wholegrain mustard; 30ml baby ...

Fresh and frozen hake are virtually two different species of fish. Fry frozen fillets straight from the freezer? No problem. Fry a fresh hake fillet? Pain lies there. Deep pain. Fresh hake takes one ...

Hake has a lovely flaky texture and a light delicate flavour – wonderful with a few blistered tomatoes, slices of spicy sausage and, of course, herbs. The parsley and the sharp, tart flavour of capers ...

Firstly, make the salad: Slice the beetroot as thinly as possible into almost transparent rounds. In a shallow bowl, combine the slices with the juice of 1 lemon, juice of ½ an orange, and a pinch of ...

I CHOSE Hake with this recipe as its becoming more and more is a popular choice as it’s a nice light fish whether it be fried, grilled or pickled. I particularly like to put it on our lunch menu at ...

En papillote is a classic French method of cookery whereby the ingredients are steamed while enveloped in a pouch of parchment or foil. A fabulous way to cook fish, this process seals the moisture ...

Melt-in-your-mouth fish pairs perfectly with a side of buttery cauliflower and shallot sauce Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and ...