This modern twist on a classical French dish draws on inexpensive, environmentally-sustainable basa fish and takes less than 15 minutes to prepare, so it’s an ideal mid-week supper candidate.
A simple, zesty glaze to make a piece of fish more interesting.
A very rich-tasting fish pie.
A classic, no-fail batter for fish.
A very good stand-in for fish stock that would otherwise take hours to cobble together.
This are fancy yet kid-friendly lunch sandwiches that the kids can help you make for them.
Serve these as a starter in their dishes on a plate, with some bread and some salad or nibbly veggie bits on the side.
These are great nibblies.
Good with mashed or plain boiled potatoes.
A Japanese stock recipe. You can make two broths from the seaweed and the tuna.
Katsuobushi Dashi is a simple Japanese stock recipe, based on dried flakes of tuna.
Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
Niban Dashi is often used to simmer vegetables in.
Often used as a base for miso soup. Niboshi are dried sardines.
The small pots of potted shrimp are nice as a starter, served in their pots on a larger plate with a small bit of salad on the plate, along with toast, crackers or good bread.
An easy, no-fail seafood sauce for shrimp, etc.
Often served in America stirred into hot linguine noodles.
Marie Rose Sauce is a simple, classic sauce to go with shrimp, battered fish, or French fries. It’s very quick and easy to make, and there’s no cooking required, just a quick stir.
A classic, though eccentric, regional English recipe!
A full-flavoured pasta dish that can be served warm, or chilled as a pasta salad.