This simple, flavoursome curry is just the tonic for a weeknight. The meaty texture of monkfish means it won't break up into small flakes, although you still need to be careful not to overcook it.

Since writing my Everyday Super Food book, I've been embracing whole grains in my cooking a lot more. While you don't have to be religious about it (I'll always use cheap white bread for a bacon ...

I love a good fish masala. My gran used to make the best, I still remember her marinating fish the night before and me just knowing that it was going to be a slap up meal the day after. Fish cooks ...

Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked. Meanwhile, finely chop the chilli (remove the seeds ...

I love a good fish masala. My gran used to make the best, I still remember her marinating fish the night before and me just knowing that it was going to be a slap up meal the day after. Fish cooks ...