Fish

Less well-known than Malaysia's curry laksa, asam laksa is a breed all its own: sour, sweet and rich with fish, it's not for the faint-hearted.

A drizzle of brown butter can turn a quick mid-week meal into something special.

A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.

Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it's surprisingly simple to prepare.

Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.