It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. 2. Meanwhile, in a ...

This recipe calls for Puy Lentils, a small, slate-green lentil considered the best in the world. True “Le Puy” lentils have a protected status and originate from the Auvergne region in central France.

Slice the tomatoes and remove the heart. Finely dice the flesh of the tomato and place in a bowl. Add the finely diced onion, shredded coriander, the sweet chilli sauce and the salt. Squeeze in the ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

6 baby courgettes, halved For the black olive salsa 250g pitted black olives 150g cherry tomatoes, halved 1 lemon, sliced, ring and pith removed, to garnish This would be a good date dinner. On my ...

Preheat the oven to 190°C/375°F/gas mark 5. Mix the stuffing ingredients. With a sharp knife, make four deep slashes on each side of the sea bass. Season inside each slit and the body of the fish.

Preheat the oven to 190C and drizzle the sea bass fillets with olive oil. Place in the oven until the fillets are flaky and cooked through (approximately 15 minutes). Put the quinoa in a medium pan ...