Perfect for getting the whole family to enjoy eating fish, this quick and easy dish is fun, fresh and zingy, and can be easily rustled up on a weeknight when you’re short on time. Pop them on the barbecue for bonus smoky flavour if the weather’s looking good. Ingredients olive oil 1 clove of garlic … Read more
“Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar – this is my evolution of the classic dish that I know you all love. Traditionally, it comes from Cantonese cuisine, where heat was achieved using finely ground peppercorns, but I couldn’t resist adding … Read more
As with so many traditional dishes there are disputes over the origin of the Scotch egg, with claims ranging from India to Yorkshire, even the grand department store Fortnum & Mason in London. In 2019 I was lucky enough to cook at a Fortnum & Mason event, and naturally one of the canapés was a … Read more
In restaurants, spicy tuna sushi rolls usually involve raw, sushi-grade fish. But if raw fish is out of reach, this recipe uses humble canned tuna. That’s not to say you can’t use the basic skeleton of this recipe for raw tuna—just substitute in sushi-grade fish, finely chopped, and proceed onward! An important part of making … Read more
So many ideas come to mind when you think of ravioli. Doughs, shapes, and fillings vary tenfold. For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. Why would the Italian in me allow that? Good question, but we wanted to make this easy for you. And guess what… they are so darn … Read more
What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness. Ingredients 1 heaped tablespoon baby capers in brine 10 … Read more
A honey-soy glaze and on the table in just 25 minutes? Say no more. My husband is the main cook in our family. It’s not that I’m a bad one, but he’s certainly better. Plus, he works from home, so it’s quicker for him to get dinner and our nighttime routine set in motion. With … Read more
Asparagus is a proper springtime treat in the UK, so I’m putting it front and centre in this epic salmon en croûte. Ingredients 400g wild mushrooms 2 onions olive oil 50ml Scottish whisky ½ a bunch of fresh flat-leaf parsley or wild garlic (15g) 150ml half-fat crème fraîche 50g Old Winchester or Parmesan cheese 2 … Read more
Skip the restaurants, and make your own fried catfish at home. When it comes to making the best fried catfish around, we’ve got a few tips up our sleeves. Our key ingredient for the crispiest, most satisfying crust? We add in yellow cornmeal for a boost in flavor and texture. Cornmeal also has the added … Read more
New Orleans shrimp and grits with just the right amount of Cajun spice. The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from … Read more