AFTER a surprisingly chilly May, summer seems to have arrived at last. Cue some lighter, brighter meals to suit the balmier temperatures. Fish is hugely versatile – you can fry it, grill it, bake it ...

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 trust you will excuse me for not providing yet more coverage of "the quiche". I get that it is vegetarian and 'inclusive' and not too expensive. Would I offer it to guests? I'm not sure. I'm not ...

When buying the Hake you can get it pre-portioned, or if you enjoy filleting, buy the fish whole and do it yourself. Start with the potatoes. Peel then slice thinly. Place slices in a big pot or bowl, ...

1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving pieces 1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets ...

Preheat the oven to 200°C.Grease a roasting tray with non- stick spray. 1 Place the frozen hake fillets on the tray and bake for 10 minutes. 2 Remove from the oven and sprinkle the salt, paprika, ...

Gordon Ramsay’s latest recipes are his easiest yet, but they look and taste as sublime as ever. Try them yourself in our final extract from his new book. This combination of delicate white fish with ...

How much do you know about the grilled or fried hake fillet you're about to tuck into at your favourite restaurant? And do you know how far that tin of pilchards travelled before reaching the shelf at ...

New research shows that 80% of fish sales are made up of the Big 5 - salmon, cod, haddock, prawns and tuna. Today one of the high street supermarkets has launched a campaign to promote lesser known ...

I am delighted to be joining some of my favourite food writers at the Irish Examiner. Seafood Made Simple is a new series bringing you quick and easy seafood dishes that will fit in to the busiest of ...

'MY LOVE FOR artichokes comes from when I was very young," said José Andrés. "My mother and father would slice the hearts and fry them, and they would be crispy around the leaves and tender at the ...