HAKE is a wonderful fish to cook with – with a white, flaky texture, subtle flavours and soft flesh that becomes firm and meaty when cooked; it’s an ideal fish for pairing with big and bold flavours like my chickpea, fennel and pepper sauce.
WHY is it that when we say 'comfort food', we think of 'treats' to indulge in every once in a while, or worse still, attach feelings of guilt or shame to comforting ourselves with food? Some days, you might have the energy and inclination to prepare an elaborate or seriously nutritious dish, but others you might think the only thing that's going to make you feel better is a stack of toast or a piece of cake – and that's OK, says Jack Monroe.
Blaxland Estate Shiraz, £5, Tesco Noted as one of the first settlers to plant grapes for winemaking purposes, Gregory Blaxland was the first person to export Australian wine to the UK way back in 1822.
DID you know it is possible to make meringue in a microwave? How about almost-instant ice cream with a freezer bag and some rock salt? Or a whole cake in the time it takes to boil an egg? It sounds like chemistry-lab level alchemy, but these are just some of the miraculous-sounding baking tips Belfast food writer Sarah Rainey shares in her new cookbook, 6-minute Showstoppers.