Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Here's how to you can use an excellent tempura batter to lock in the magic of springtime vegetables - it's certainly worth the crunch!
This salad is flavour and texture dialed up to 11 with vegetables used in such clever ways - the leaves of the artichoke celebrated - they taste like...
You may be well aware of the dynamic beetroot and goat's cheese combo and Sepia's Martin Benn takes that love to a whole new level in this textural delight.
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
Baby goat is slowly cooked in milk until the meat is meltingly tender and the milk has formed scoopable, ricotta-like curds.
Finish off a special dinner with this frozen dessert. It’s made with softened dried apricots, and there is no last-minute preparation.
This seafood favourite is found in the Yucatán peninsula, from the shores of Campeche to the beautiful beaches of the Caribbean.
Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.
Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
The secret to this curry is toasting and grinding the spices, essentially making garam masala from scratch with bay leaves, cinnamon, green and black cardamoms,...