1 Heat the butter and oil and add the onion. Cook gently for 5 minutes, then add the potatoes and cook for a further 5 minutes. Add the thyme and wine and boil for a minute before stirring in the ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

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 ...

Chowder is such a comforting food. Traditionally a dish for the working class and fishing people, New England-style “chowdah” may have originated in Newfoundland. In those days, Breton fisherman would ...

1.Blanch the celery root in 3 cups boiling water for 10 minutes. Strain and set aside. 2.Place smoked haddock in a pot with cream and simmer 2 minutes. Cool, strain, reserve cream and break haddock ...