Clean one monkfish, or thick white fish such as cod, by skinning, deboning and rinsing it in fresh water.
Chop into chunky bite-sized pieces.
Add the bones to a stock pot.
Wash and clean 500 g of mussels, debearding them, scrubbing their shells clean and discarding any that don’t close when tapped.
Wash and trim the coral from your [...]

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Good Friday in the Christian calendar is a day of mourning and reflection. Light eating and the traditional Friday fish is often the norm. When my mom had her restaurant (for over 20 years) we always worked Easter, and Good Friday was one of the 3 days a year we were closed. [...]

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I hate waste, especially with food, and even if I didn’t candied orange and lemon peel is so delicious, and has so many uses it really is worth the time and effort it takes to preserve. At Easter I use candied peel for Hot Cross Buns, Easter biscuits and Pashka (a traditional Russian Easter [...]

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These warmly spiced Easter buns are made with a mixture of spices, sundried Smyrna figs and my own organic candied lemon peel, all packed into a simple enriched bread dough. The results are so worth it! So roll up your sleeves and get baking.
Mix

1 Tablespoon of Instant yeast with
1 cup (250ml) of warm water

until the [...]

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You may be forgiven for thinking that chocolate is my favourite part of Easter, but you’d be wrong. I love the acid green, I love the spring lamb, I love the Easter hunt and I love Hot Cross Buns.
When I was little my mom used to teach kindergarten. The owner of the kindergarten insisted that [...]

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