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This week's recipe is by Joe Taggart, my head chef at Restaurant Martin Wishart in Leith. It's a nice one pot dish, the sort of thing I like cooking at home. There's not much preparation time but the ...

Whenever James is asked what he would like for dinner, almost 90% of the time the answer will be ‘hake with veg’. It is the freshness, the clean taste and the soft flesh which makes hake such a ...

When you’re looking for firm, white fleshed fish, cod and haddock are the usual suspects. But hake, one of their family members should be top on your list. Hake flesh is a bit softer but firms up ...

Our cookbook of the week is Rustica: Delicious Recipes for Village-Style Mediterranean Food by Theo A. Michaels. Tomorrow, we’ll feature an interview with the author. To try another recipe from the ...

There’s a reason most sheet-pan suppers involve chicken instead of fish, and it has to do with the easy, crowd-pleasing nature of the dish. With chicken, you can pretty much add any vegetable to the ...

'It's simple and for me, beautiful, and best of all, it's all cooked in the oven in one pan,' says chef Theo A. Michaels You can save this article by registering for free here. Or sign-in if you have ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

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 ...