1 First cook the red peppers. In a heavy saucepan, heat one tablespoon of olive oil and add the sliced onion and red peppers. Toss over a medium heat for a few minutes then add the sugar, honey, ...

You can cook your mackerel on the barbecue or use a frying pan for this delicious family dish Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

Fresh vibrant flavours to welcome the spring into your kitchen The words, chalked in upper case on a grey board, greet me from afar: CARLINGFORD OYSTERS. CORNISH MACKEREL. For once, my mind is made up ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

Mackerel three ways: grilled with a miso glaze, creamed with pickles on the side, and with spicy mussels and carrots Mackerel is one of my all-time favourite fish: when cooked, its meaty texture and ...

Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue for this ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

Bursting with colour and flavour, the fish is served with the ingredients it has been cured with Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...