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In a small bowl, mix together the softened butter, minced garlic, chives and chopped wild garlic leaves. Set aside. Season the plaice on both sides with salt. Heat a large non-stick pan over ...

A I would recommend you try a cross between poaching and steaming the fish called “en paupiette” which is basically cooking inside an aluminium foil and baking parchment parcel. The fish firstly needs ...

In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before ...

There’s a lot to be said for giving humble ingredients the respect they deserve Memorable food often comes from humble beginnings. When I was at cookery school in Cork, I remember a party at Gubbeen ...

WE'RE incredibly lucky to have such a variety of fresh fish and seafood readily available to us in UK waters. Plaice is a longstanding favourite and staple of British cuisine with the UK being one of ...

I don’t eat enough fish. I had an amazing Moroccan seafood stew with a little fennel and honey brioche in Orso in Cork recently and decided there and then that I must cook more fish. I tend to cook it ...

The buckwheat adds a crunchy texture to this perfect pairing, served on a bed of lemony, buttery spinach This is a beautifully fresh and quick dish to cook when you feel like a light seafood lunch or ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...

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