This £50 Tesco grocery haul covers most of the food needed for another week of family meals, with fresh produce, proteins, ...

This creamy smoked haddock chowder is a comforting Scottish classic, perfect for chilly days. Made with flaky smoked fish, soft potatoes, and a rich, creamy broth, it’s surprisingly easy to make at ...

Add Yahoo as a preferred source to see more of our stories on Google. Mark Hix's moreish haddock arancini - Matt Austin Arancini can be a bit bland and forgettable, so my solution is to incorporate ...

Soak the haddock in the milk in a saucepan for 1 hour, then simmer over medium heat for 10 minutes. Drain and flake the haddock into bite-size pieces. Meanwhile, rinse the rice under cold running ...

Drain the potatoes, pat dry with kitchen paper, then crush in a large bowl with the curry powder and gram flour. Adding to the bowl as you go, peel and finely dice the onion, finely slice the chilli, ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

SCOTLAND – Mention Scottish food and most people think of haggis – a sausage made from sheep organs, oats and fat, which is not instantly appealing – or the infamous fried Mars bar that originated in ...

Here’s how to elevate the humble spud with a few exciting fillings Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes.

Clodagh’s got a dish that’s set to fight off the autumn chills. Creamy and delicious, you can’t go wrong with a classic chowder! Flaky, melt in the mouth smoked haddock is the star of the show and ...

This is a delicious fish pie with a topping of filo pastry which is very crispy and light, writes Karen Skewies. The spinach is a healthy addition and the chopped carrots give the dish a nice crunch.

The Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. Though smoked fish has been a delicacy since the ancient Greeks ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...