Lobster ravioli, and 15% off some lobster

How to make lobster ravioli

A lot of mystery surrounds the humble lobster. Firstly, it isn't particularly humble - these creatures cost a lot of money. Whichever way you look at it, they're expensive. Secondly, they're a faff to prepare, a task which normally involves shipping a live lobster back from some market somewhere, agonising about the best way to [...]

Food & drink

Timatar wali macchi, or cod in a spicy tomato sauce

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, [...]

Food & drink

Moroccan-style sardines

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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 [...]

Food & drink

What makes Skrei cod different?

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 [...]

Food & drink, Food politics