This chowder is based on the famous Cullen skink. Both are hearty soups ideal for this time of year and best made with Finnan haddock. I use a roux of butter and flour (called a panade in classic ...

Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 ...

John Torode begins his adventure along the 95-mile stretch of coastline as part of the new Torode’s Jurassic Coast series. Today John visits the boat building academy in Lyme Regis, before setting ...

While soups can be thin and light, a chowder boasts a thicker and richer consistency. Article continues below ADVERTISEMENT We use your sign-up to provide content in ways you've consented to and to ...

This week our chef Clodagh McKenna prepares a smoked fish soup with fresh rosemary bread I always have my ‘rosemary Clodagh bread’ with this chowder I always have my ‘rosemary Clodagh bread’ with this ...

A favourite in Edinburgh’s foodie scene, The Stockbridge Restaurant, has become a big hit among locals drawn by first-rate Scottish cuisine and warm, friendly service. In the 12 years Jane Walker and ...

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...