Traditional Irish seafood chowder made with salmon, cod, shrimp, mussels, and smoked oysters in a creamy broth with bacon, ...

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 ...

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 ...

The chef’s meal calls for seafood or chicken stock, extra-virgin olive oil, finely chopped smoky bacon, chopped onion, chopped celery hearts and their leafy tops, peeled and sliced starchy potatoes, ...