A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the oven, ...

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great was of preserving the catch for later. Today, our smoking techniques are considerably ...

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

I thought it was just me. I love smoked fish but have sometimes been confused about how it’s described in shops and on menus. Lox, Nova and gravlax … oh, my! People often toss the names around like ...

In a small, heavy-based saucepan on medium-low heat, gently poach the smoked haddock in the milk until the fish flakes when pressed. Using a slotted spoon lift the fish from the pot and place on a ...

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Place the smoked haddock in a pan with the onion and milk, and poach for 4-5 minutes or until the fish is just cooked. Remove the haddock and strain, and reserve the onion-flavoured milk. When cool ...

This video shows how to make smoked haddock and cheddar stuffed jacket potatoes — a filling and flavourful dish perfect for lunch, dinner, or meal prep. The soft, fluffy potato is combined with flaked ...