I eat a lot of haddock; it has a fine, clean flavour and if you get a thick piece is quite similar to cod. You can use haddock for any recipes for which you would use cod. It roasts, fries, poaches ...

Sometimes we all need a little help to cut down on the work when entertaining. M&S have a pretty good solution with some new additions to their Cook! range, which are an additive-free range of ...

The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

Sheet-pan dinners never get old; they continue to inspire and save time on cleanup. Many of these meals, however, have more oil than I prefer. Luckily, steam can be as moisture-enhancing as oil and ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also ...

The Green Briar Irish Pub in Brighton has been going strong for 25 years and now they have a brand new beer garden where you can enjoy some of their signature dishes. This week their beer baked ...

A rich and warming soup that can be on the table in 20 minutes. Don’t make New Year resolutions – certainly not ones concerning what to eat. January is such a sluggish month that I think we should ...

Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today's more common aluminum foil. The feast the diner unwraps ...

Put a large pan of salted water on to boil. Heat your oven to 180C/Fan 160C/Gas 4. Pop the smoked haddock fillets on a large square of foil. Scrunch the foil together to make a parcel (not too tight) ...