Niall guides us through two dishes ideal for alfresco enjoyment ...

The River Cottage’s former head chef cooks delicious piscine dishes in the final exclusive extract from his new book, Gather Cooking – and eating – fish makes me happy. I love how the simplest ...

“A filleted portion of brill from a good-sized fish, lightly steamed, is a comforting and pleasurable delight,” says chef Nathan Outlaw. “Brill is such a delicate species that harsher techniques of ...

The health values of eating brill include bolstering your immune system, fighting heart disease, and reducing chances of respiratory illnesses — among many other benefits. Consider adding brill to ...

Baked brill with asparagus, potato, dill and lemon. Photo: Swedish Food Summer means light food and light food means fish. Luckily, food writer John Duxbury knows exactly what to do about that. Here ...

If you can’t find brill, go for turbot, halibut or sole and cook them in the same way. You could eat this with a nice plate of spinach with olive oil, or some green beans, simply blanched. Preheat the ...

Perhaps all the television cookery programmes, all the lobbying from Jamie and Hugh, the government initiatives and the social media campaigns are finally filtering through into the national ...

I cooked this dish last weekend, and photographed it just before we ate. It had a delicious nutty flavour and melted in the mouth. This is not only the simplest way to cook brill but also the best. A ...

In general, fish dishes tend to be quite light which means that your wine selection should be the same. A decent Italian white is hard to beat in most cases, or you could have a Muscadet from the ...

Add Yahoo as a preferred source to see more of our stories on Google. “A filleted portion of brill from a good-sized fish, lightly steamed, is a comforting and pleasurable delight,” says chef Nathan ...