Clodagh’s got a dish that’s set to fight off the autumn chills. Creamy and delicious, you can’t go wrong with a classic chowder! Flaky, melt in the mouth smoked haddock is the star of the show and ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...

Chef Ken Burkett from Noble Kitchen & Bar shares his chowder recipe with us.

A favourite in Edinburgh’s foodie scene, The Stockbridge Restaurant, has become a big hit among locals drawn by first-rate Scottish cuisine and warm, friendly service. In the 12 years Jane Walker and ...

Chef Ken Burkett from The Noble Kitchen & Bar stopped by the 207 Kitchen with a smoked haddock chowder recipe perfect for a ...

I’m always chatting to guests at the cookery school about cooking fish with confidence, and it’s no surprise that our Masterclass in Fish and Shellfish is the one that sparks the most questions. Fish ...

John Torode begins his adventure along the 95-mile stretch of coastline as part of the new Torode’s Jurassic Coast series. Today John visits the boat building academy in Lyme Regis, before setting ...

300ml of the milk, bring to the boil, then simmer gently for 5-6 minutes. Allow to cool, then flake the fish back into the poaching milk, discarding the skin. Rinse and finely chop the leek. In a ...