This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
This recipe is designed to be made ahead and frozen - individual fish suppers with creamy salmon and chunky veg
Angela Nilsen makes a super healthy version of the classic pastry wrapped fish parcel without losing the wow factor
Drizzling smoked salmon with this fresh dressing helps to cut through its natural richness and makes a great change to the usual squeeze of lemon
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavour, the acid in the lemon juice affects the protein in the fish, causing a "cooked" texture on the surface of the meat whilst leaving the centre rare and soft.
Choux pastries made in the shape of small fishes are filled with a light mousse of both fresh and smoked salmon.