In an exclusive video guide created to accompany the release of his cookbook, Fish and Shellfish, Rick Stein demonstrates how to cook and prepare Dover sole. Packed with useful tips and insight from Britain's best-loved seafood expert, this short video clip will equip you with all the skills and techniques you need to make cooking Dover sole a pleasure.
Not every roast needs tying. Many are naturally suited to seasoning and popping in an oven, such as pork loin and other bone-in cuts that have their own built-in structural supports. But roasts that have been butterflied and seasoned, are stuffed, or have an irregular shape require a bit of reassembly and securing with butcher's twine.
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Here's everything we know so far about Ottolenghi Flavour, the brand new book from renowned chef, bestselling author, and cultural phenomenon Yotam Ottolenghi.
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Here’s a round-up of the best cost-saving recipes from each episode in series 6 of Gregg Wallace and Chris Bavin’s BBC One TV show.
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