14:12, Sat, Jun 28, 2025 Updated: 14:16, Sat, Jun 28, 2025 Frying cod fish can seem tricky on the surface when you’re doing it yourself at home, but with these few steps, it can be not only the ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

Cod recipes for Easter and Lent: 10 ideas to prepare it in a traditional way or with a more modern approach. From cod with ...

Chef Brad Leone prepares an easy 15-minute oven baked cod, showcasing a fast and simple approach to cooking flaky white fish.

This dish is all about the freshness of the cod, not the sauce, and it means you need time to find a fishmonger who will guarantee the fish has been out of the water for less than four days – rare in ...

Preheat the oven to 180C and boil a kettle. Rinse the brown rice. Slice the cherry tomatoes in half. Finely chop the garlic and shallot. Finely chop the parsley including the stalks, keep separate.

Preheat your oven to 180C/gas mark 4. Bring a saucepan of water to the boil, add the cubed potatoes and cook until tender, then drain. Place a large frying pan over a medium-high heat, season the cod ...

Cod has been salted and dried for millenniums – it was the way we preserved it before Captain Birdseye came on the scene. For centuries, salt cod has been a basic food in some European countries and ...

We have strong traditions when it comes to celebrations and food. On New Year's Eve we eat boiled cod with mustard sauce and a list of condiments that varies from region to region. The boiled cod and ...

IT'S RATHER extraordinary to be 300km north of the Arctic Circle, in the land of the Northern Lights, eating fresh cod – so fresh it was still swimming the fjords a couple of hours ago – with ...

Sign up for the best picks from our travel, fashion and lifestyle writers. This recipe was inspired by a Soviet cookery book called The Book of Healthy and Tasty Food ...