Trusted British chef recipes, tested at home
Nigella Lawson’s fear-free fish stew is chunks of firm white fish gently cooked in a spiced tomato and sweet potato sauce, fragrant with mace, ginger, turmeric and cumin. The sauce takes about an hour, the fish only minutes, and it serves 4, from her book Cook, Eat, Repeat. She wrote it, in her words, to …
James Martin’s lobster thermidor folds cooked lobster meat through a rich sauce of white wine, fish stock, double cream and Dijon with chanterelles, enriches it with egg yolks, then piles it back into the shells under a Parmesan and breadcrumb topping and grills it golden. Served with a pile of matchstick fries, it takes under …