Crab linguine

Crab linguine uses both meats from the crab and each does a different job. The brown meat from the body is soft and rich, so it melts into a loose sauce, and the sweet white claw meat is folded in ...

Linguine vongole

Vongole depends on live clams that open in the pan and season the pasta with their own liquor. Buy them live and purge them first in salted water so they spit out any grit, which is the step most p...

Cod loin traybake with tomatoes and chorizo

Cod loin is the thick, even front section of the fillet, so it bakes in large white flakes and stays moist where a thin tail piece would dry out and fall apart. Ask us for loin cut from the thick e...

Salt and pepper squid

Squid cooks in two speeds, a flash fry of a couple of minutes or a long slow braise, and anything in between turns it rubbery. For salt and pepper squid you want the flash fry. Buy whole squid and ...

Kedgeree with smoked haddock

Kedgeree lives or dies on the fish, so ask for undyed smoked haddock, which carries a gentle smoke and firm flakes without the fluorescent dye of cheaper cures. Poaching it in milk seasons the fish...

How to cook a whole sea bass

Roast a whole sea bass with crisp skin and sweet flesh. Fennel, lemon and herbs, a hot oven and about twenty minutes. The simple method from the fishmongers at 18 Barnes High Street.