How to kill and cook a lobster

May 7, 2014
How to kill and cook a lobster

Every time I wander through Kirkgate Market in Leeds, I end up walking up the row of fishmongers towards the exit to Vicar Lane, and past the very last fishmonger, the best of the lot, the one with the stall laden with bright, clean fish and shellfish, packed in ice. There’s always a box of […]

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Timatar wali macchi, or cod in a spicy tomato sauce

February 16, 2014
SKREI cod curry

The very best cod is caught between January and April in the crystal clear waters around Norway’s Lofoten Islands, having migrated thousands of miles from the Barents Sea. This cod has bright, white flesh that gleams of the icy, dark waters that the fish swam through to get to Norway. On cooking, it produces huge, […]

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Moroccan-style sardines

July 28, 2013
Battered sardines

The only way I’ve ever cooked sardines is by grilling them, throwing salt at them and then squeezing liberal amounts of lemon juice over the charred skins. It’s a classic meal that calls for fingers and creates mess. This is a slight alternative, with a Moroccan tinge, but there’ll still be a mess, because the […]

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What makes Skrei cod different?

March 17, 2013
Norwegian skrei cod - a Scandinavian delicacy

Cod is very firmly on the endangered list, and we’ve come to accept that its consumption comes with a healthy dose of guilt. That’s no bad thing – trawling has decimated Atlantic cod stocks over the last few decades, with numbers plummeting. That’s true of Atlantic cod – our main source – but stocks in other […]

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Spice-fried calamari

August 5, 2012
Spicy deep fried Turkish calamari squid

I’m the only one in our house who will entertain the thought of eating squid, so this is a rare event. I have to save it for those times when the rest of the family are away and I’m left to fend for myself. One of two things tends to happen in these circumstances…either I […]

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The Wetherby Whaler, Guiseley

July 31, 2012
The Wetherby Whaler, Guiseley, Leeds

The food game is a vicious business, littered with spectacular failures and well-intentioned enterprises that don’t quite last the distance. Restaurants come and go, sometimes suddenly, sometimes after a period of stagnation, slipping into an unstoppable downward spiral of cut corners, tatty interiors, tired service and crappy food. Harry Ramsden’s at Guiseley typified this type […]

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