Hello again, This week we have a special fish recipe. It takes 15 minutes from start to finish, and not only is it healthy, it's also delicious! Broil this fish dish up with a side of rice and some ...

The best recipe boxes and meal delivery kits for easy-peasy dinners - From Gousto to Green Chef, these meal kits bring ...

Cook the potatoes in a pan of well-salted water (1 tsp salt per 600ml). Drain and leave to cool, then slice into 5–6mm thick pieces. Wilt the spinach in a pan, then squeeze out as much liquid as ...

Next, carefully move the potato slices and sauce into a gratin dish (a small, round baking dish), then place it in the oven for 20 to 25 minutes. Allow it to sit for 10 minutes before serving ...

If you don't want to use red wine, Rick Stein's recipe has a suggestion: "Use a sugar syrup made by dissolving 300g/10½oz caster sugar in 1 litre/1¾ pint water with lemon zest and a split ...

Method: Heat the oil in a flameproof casserole dish or saucepan on medium heat before adding in the onions, carrots, and garlic, then fry until softened. Add in the red wine and tomato puree, and ...

Originating in Rick Steins' 1997 cook book Fruits Of The Sea, the poached salmon is served slightly pink "so it stays nice and moist". Alongside the poached salmon is a refreshing mint and ...

After stirring in 100g of the sugar, the rest of the ingredients can be mixed with the rhubarb, itself cut into roughly inch-long pieces, and left for 15-20 minutes. Once the rhubarb has slightly ...

Known for his seafood expertise, Rick shared a personal anecdote about his fifth choice: "Gurnard. It means a lot to me because it used to be lobster bait. And just because me and a few others ...

In Rick's recipe, the natural crunch and flavour of Savoy cabbage are enhanced by the savoury goodness of bacon, the melt-in-your-mouth Gruyere cheese, and a hint of garlic. Avoid using white ...

Rick Stein's cabbage soup recipe Ingredients 500g savoy cabbage, chopped 1.5 litres of good quality chicken or beef stock (or vegetable if you are vegetarian) Five to six thick slices (about 250 ...

Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish.