This morning in the kitchen, we are joined by Bob Burke from Pot au Feu making Chicken Liver Pate. The recipe below is for a smoked fish pate, another great dish by Bob. All the ingredients are ...

Beside a photo on Instagram of big freshly caught blues, a friend recently posted this: “I just feel sadness for people who don’t like bluefish.” But smoked bluefish is another matter entirely.

Pastry chefs will tell you that if you make a dinner that is just OK, but finish it with an impressive dessert, guests will think your entire menu was grand. I subscribe to the opposite theory: Start ...

Row 34 isn’t the only place to graze on seafood charcuterie this summer. Your own dining table could be, too. Chef Jeremy Sewall is hoping fans of his restaurant’s smoked and cured boards will be into ...

This pâté massively delivers on flavour – it contains just enough yogurt to blend the mackerel, and the lemon cuts through the oily fish perfectly. Don’t be put off by the large quantity of dill: it ...