My secret ingredient: colatura di alici
Chef Jeremy Lee on the precious anchovy condiment that adds roundness to dishes such as braised lamb and porchetta tonnato
Trails of the unexpected: seafood in Scotland and fish and chips in Yorkshire
We’ll soon be able to venture beyond our local park … so in the first of The Observer’s guide to Britain’s best secret places we’re off in search of fine food
From the docks to the eBay – will online marketplaces save the fishing industry?
Britain’s inshore fleet has been pummelled by Brexit and Covid. One firm hopes to help make it a sustainable success
Mandy Yin’s Malaysian recipes: soy-braised chicken, fish curry, prawns in tomato sambal
Simple dishes like her mother made from the chef-owner of Nasi Economy Rice
Smith’s of Wapping, London E1W: ‘It’s proper’ – restaurant review
Established in 1958, it’s old-school and slightly posh yet pleasing
10 of the UK’s best seaside cafes and beach shacks
Food writers and chefs pick their favourite chippies, pop-ups and cafes, all chosen for their creative use of seafood
Super bowls: Burmese recipes by the Rangoon Sisters
Amy and Emily Chung’s brilliant debut cookbook of family recipes includes mohinga, tomato and crunchy peanut salad, and mango and coconut meringues
Playing with fire: Gill Meller’s barbecue recipes
Spicy lamb kofta, fennel-flavoured fish, ember-roasted onions: cooking over fire makes everything taste better
Five recipes for a Chinese new year feast
Celebrate China’s lunar new year with classic and updated dishes, including dongpo pork, stir-fried okra and braised fish with chillies
Christmas taste test: the best party food and booze
From champagne and smoked salmon to paté and negronis – ranked by Fred Sirieix
Josh Niland: meet the chef pioneering the ‘nose to tail’ of fish
‘Anything you can do to an animal, you can do to a fish,’ says the Australian chef and author of The Whole Fish Cookbook
Recipes from St John: guinea fowl; ham, marrow and parsley sauce; fig and almond tart
Exclusive recipes from new the book by the founders of the pioneering British restaurant
Clams, baked bream and torta caprese: recipes for an Italian summer feast
Jacob Kenedy’s menu, from aperitivo to pudding, is inspired by childhood holidays in a remote fishing village
Beyond the sea: Gill Meller’s spring seafood recipes
Pickled mussels, grilled oysters, clams with sausage: the recipes that remind River Cottage chef Gill Meller of home
Recipes for a Basque New Year’s Eve feast
Prawn croquetas, nougat cuajada and a showstopping fish stew – Sabor’s Michelin-starred chef Nieves Barragán Mohacho shows us how to celebrate the end of 2018 Spanish-style