A quick and simple (and very healthy) dish of boneless white fish fillets braised over a take on the classic "petit pois à la française".

Seasonal and simple, a tasty bean stew in which pollack fillets are cooked and garnished with a gremolata made using wild garlic.

Minced white fish mixed with lemon zest and parsley, formed into balls and poached in a rich tomato sauce. Based on an Italian classic.

A very seasonal and simple plate of golden-crusted pollack with creamy celeriac purée and crispy kale leaves.

Fillets of pollack served atop wilted chard leaves and garnished with mussels and a butter sauce flavoured with whisky and chervil.

Strips of plaice fillet fried in a tempura batter and seasoned with Sichuan pepper, garlic, spring onion and chilli.

Quite obviously these are fishy versions of falafels and are served with a tahini based sauce.

An easy 'pot' pie made with a creamy pollack filling and a puff pastry lid.

Rasam is an everyday dish in southern India. It’s a sweet and sour soup-like concoction with myriad incarnations but commonly has...

Serving a nice piece of white fish with some beans is a very northern Spanish thing to do. That’s why this recipe has always appealed to...

It's just been Chinese New Year - the year of the rat - so unsurprisingly there have been a lot of celebratory dishes written about in...

This started life as leftover chicken wrapped in lettuce, courtesy of Nigel Slater. It quickly became breaded pheasant escalope (my...

I've dedicated this recipe to the daughter of one of my dearest friends. She's 10 years old, has been a keen cook for the last two or...

This dish stems from my childhood. I have a vivid recollection of sitting at the table, aged possibly around 8, having this soup in the...