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In the can

Kathie Auton: I was already getting these recipes down on paper when the mackerel news hit the headlines last week. In case you missed it, the gist is that mackerel, even dear old reliable mackerel, are no longer sustainable. But fear not. Sardines still are. Phew. A recent post of mine for was all about how frozen sustainable fish is the friend of the family cook. But if even a spot of digging around in the freezer is feeling taxing after all the busyness of the festive period and you don’t want to get your hands cold, perhaps I could suggest a ferret around in the tin cupboard instead? Yes, it’s 2013 and tinned fish is the new frozen fish.

29 January 2013 | 1 Comments | Recommended by 5

Something fishy

Kathie Auton: I was already toying with writing a few simple fish recipes when I read a piece in The Guardian by George Monbiot – it’s a very interesting read and raises several important issues about buying fish. From my perspective, as someone who wants to feed my family well, fish can be a scaly issue. Mr Monbiot is right, a lot of fish recipes you see in newspapers and magazines use ingredients that I either don’t have hanging around or can’t really afford, and that’s before I’ve even considered the sustainability question.

16 November 2012 | 4 Comments | Recommended by 12

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