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Luxury fish pie |      Fish pie is a real homecoming meal. James Martin's recipe is simple and satisfying, with salmon, hard-boiled eggs and a dash of cream.

Luxury fish pie | Fish pie is a real homecoming meal. James Martin's recipe is simple and satisfying, with salmon, hard-boiled eggs and a dash of cream.

Light smoked haddock fish pie |      This healthier fish pie recipe has added texture from golden sliced potatoes layered on top. Each serving provides 400kcal, 35g protein, 47g carbohydrate (of which 6g sugars),	7g fat (of which 2.5g saturates), 5.5g fibre and 1.4g salt.

Light smoked haddock fish pie | This healthier fish pie recipe has added texture from golden sliced potatoes layered on top. Each serving provides 400kcal, 35g protein, 47g carbohydrate (of which 6g sugars), 7g fat (of which 2.5g saturates), 5.5g fibre and 1.4g salt.

How to make fish pie |      Fish pie is easily a family favourite. This recipe has bags of flavour from the smoked haddock,  prawns and cod.

How to make fish pie | Fish pie is easily a family favourite. This recipe has bags of flavour from the smoked haddock, prawns and cod.

Fisherman’s pie | Stage 2 – York/Sheffield: Fisherman's pie (or fish pie) is a great favourite with English families all over the country. There are many variations, some including prawns or other seafood, in addition to fish or peas and other vegetables. This recipe has some smoked haddock, which imparts a special touch. As with all good fish pies, it’s topped with a layer of creamy mash.

Fisherman’s pie | Stage 2 – York/Sheffield: Fisherman's pie (or fish pie) is a great favourite with English families all over the country. There are many variations, some including prawns or other seafood, in addition to fish or peas and other vegetables. This recipe has some smoked haddock, which imparts a special touch. As with all good fish pies, it’s topped with a layer of creamy mash.

Ligurian green lasagna (lasagna verde) | According to the Ligurians of Italy’s north-west the basil that grows around the coast of Liguria is the best in the world thanks to the area’s unique geography. The capital, Genoa, is the birthplace of basil pesto after all, and it is rare to find a Genoan without a plot of basil, or some growing on the windowsill. This lasagna is a perfect way to make the most of a summertime abundance of the herb – the meat is replaced with a fragrant basil pesto…

Ligurian green lasagna (lasagna verde) | According to the Ligurians of Italy’s north-west the basil that grows around the coast of Liguria is the best in the world thanks to the area’s unique geography. The capital, Genoa, is the birthplace of basil pesto after all, and it is rare to find a Genoan without a plot of basil, or some growing on the windowsill. This lasagna is a perfect way to make the most of a summertime abundance of the herb – the meat is replaced with a fragrant basil pesto…

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…

Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions…

Ezo-the-bride’s red lentil soup (Ezo gelin çorbası) | This soup is named after a real person: Ezo was a very beautiful woman born in the early 20th century who was unhappily married. She tried to make her mother-in-law like her by making her this soup. Her story and the recipe spread all over Turkey, and today Ezo’s soup is eaten for breakfast or as part of a main meal. I like it as part of a hearty weekend brunch.

Ezo-the-bride’s red lentil soup (Ezo gelin çorbası) | This soup is named after a real person: Ezo was a very beautiful woman born in the early 20th century who was unhappily married. She tried to make her mother-in-law like her by making her this soup. Her story and the recipe spread all over Turkey, and today Ezo’s soup is eaten for breakfast or as part of a main meal. I like it as part of a hearty weekend brunch.

Food Safari's jambalaya | A classic Creole dish, jambalaya from New Orleans is a true one-pot wonder blending French, African, Spanish and American influences. Make sure you use parboiled or "converted" rice when making this recipe. Serve with cornbread muffins for a hearty main meal.

Food Safari's jambalaya | A classic Creole dish, jambalaya from New Orleans is a true one-pot wonder blending French, African, Spanish and American influences. Make sure you use parboiled or "converted" rice when making this recipe. Serve with cornbread muffins for a hearty main meal.

Roast duck with braised cabbage | Brigitte Hafner shares her recipe for roast duck with a classic German side dish of braised cabbage and divine crisp potatoes cooked in duck fat. It's enough to make you weak at the knees. For this dish Brigitte sources Bendele Farm organic duck from South East Queensland, which is a Pekin/Aylesbury breed. The meat has a beautifully sweet and earthy flavour, with a texture that is tender yet pleasantly resilient to the bite.

Roast duck with braised cabbage | Brigitte Hafner shares her recipe for roast duck with a classic German side dish of braised cabbage and divine crisp potatoes cooked in duck fat. It's enough to make you weak at the knees. For this dish Brigitte sources Bendele Farm organic duck from South East Queensland, which is a Pekin/Aylesbury breed. The meat has a beautifully sweet and earthy flavour, with a texture that is tender yet pleasantly resilient to the bite.

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