What he is known for: Seriously inventive, ingredient-focused British fare. Trading his crown as London’s pop-up king for a Michelin star in short order. YOU WON’T FIND kedgeree—the Anglo-Indian ...

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the oven, ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

Smoked fish is an excellent option for cooking at home. The longer shelf life makes it a super convenient and versatile ingredient to have in your fridge or freezer. This dish works well for breakfast ...

Smoked Haddock Mornay Omelette by Derek Johnstone of The Golf Inn in Gullane DEREK Johnstone is Head Chef at The Golf Inn, a traditional village inn with ample accommodation options and a spectacular ...

These smoked haddock stuffed potatoes are creamy, cheesy, and packed with comforting flavour. Perfect as a satisfying dinner or hearty lunch, they combine flaky smoked fish, rich cheddar, and fluffy ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. One of our most popular dishes at Kensington Place was a salad with smoked eel draped over some curly endive, ...

Place 2 smoked haddock fillets into an oven pre-heated at 180 C and heat for approximately 20 minutes, or until cooked through. Begin your rice side dish by heating 1 tsp of olive oil in a frying pan ...

Cut the bacon into 1cm 1⁄2 in strips. Trim and slice the leeks. Peel the potatoes and cut into 1cm 1⁄2 in dice. Cut the smoked haddock into 2.5cm 1in pieces. Melt the butter in a large saucepan over a ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.