As a seafood cook, one of the questions I get asked most frequently is for an unfussy recipe for fish. Seafood – particularly fish – can be intimidating for most. Scales, guts, gills and the like aren’t what we want to be messing around with on a Monday night when dinner needs to be on … Continue Reading

This recipe first appeared in the October 2020 edition of House & Garden. Here I’ve changed my original post slightly in order to make it blog-relevant. Adapted for the use of the soft knobbly-skinned Cape lemon varietal, simply double the initial boiling time if using Mediterranean lemons.  Cape Lemon Marmalade Makes 3-4 375ml jars You will need: … Continue Reading