Have ready a 35cm oval gratin dish, about 2.5 litre capacity or similar. Alternatively, you can make individual pies, as in the picture. Place the haddock in a large pan. Pour over the milk, tuck in ...

Cut the bacon into 1cm 1⁄2 in strips. Trim and slice the leeks. Peel the potatoes and cut into 1cm 1⁄2 in dice. Cut the smoked haddock into 2.5cm 1in pieces. Melt the butter in a large saucepan over a ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

In a small heavy-based pot, cook the leek and garlic in 50g of the butter. Season and cook on medium-low heat until softened (about 4-5 minutes). Remove from the heat and set aside. In another ...

Learn how to make Scottish Smoked Haddock Chowder, a traditional and comforting creamy fish stew. With tender smoked haddock, potatoes, onions, and cream, this recipe is hearty, warming, and perfect ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...

An incredible smoked haddock paste for toast, crackers or crudités, and a moreish and indulgent multi-mushroom-topped pastry Two key elements at the heart of Portuguese eating culture are couvert and ...