Blog Post/Recipe: Spicy Corn Fritters.
Blog Post/Recipe: Zucchini ricotta frittata.
Article/Recipe: A bit on the side.
Includes recipes for classic potato gratin, roasted cauliflower with persillade, old-fashioned spinach with nutmeg and cream, and caramelised witlof.
Article/Recipe: Fish with Jeremy Lee.
Recipes include: sea trout, parsley and sorrel sauce; hake, clams, peas and samphire; and "The Lee Way to Cook Fish."
Testing that fish is done: This is easy provided the fish is cooked while the skin is on. Push the skin gently with your fingertips: if the flakes can be felt just beginning to slip apart under the skin, the fish is done. For skinless fillets, look for opaque on the outside, but still slightly translucent in the centre.
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