Sea bass has shot to the top of the fish popularity charts, however, it is best in the winter months. A whole bass may be expensive but it is perfect for a special meal, and even better, can be cooked in any way.
For the sea bass 55ml/2fl oz olive oil 1 lime, finely grated zest only 1 tsp roughly chopped fresh chervil 1 tsp roughly chopped fresh dill 1 tsp roughly chopped fresh tarragon 2 medium sea
Red cabbage has been cultivated in Britain since the Middle Ages and it is traditionally shredded and pickled. However, shredding and simple braising with a few key ingredients is a treat not to be missed…
3 tbsp olive oil 1 red onion, chopped 900g/2lb red cabbage, finely shredded 2 eating apples, cored, peeled and sliced 5 tbsp light muscovado sugar 4 tbsp red wine vinegar 3 tbsp red
The pomegranate is probably one of the most historical foods in the world, originating in Asia and mentioned in the Old Testament. Most recently it has been hailed as yet another superfood there are few people who are yet to try pomegranate juice but it is the seeds itself which are simply the best treat. The Glam team particularly enjoy this Middle Eastern inspired recipe...
For the duck 2 tsp
How could turkey not make it into December’s seasonal best? Stuffed with chestnut and bacon stuffing and kept moist during the cooking process with a generous cover of bacon is just one way to enjoy a festive treat. The question on everyone’s lip, however, is what to do with the leftovers! Thankfully Hugh Fearnley-Whittingstall has a great recipe, if a somewhat unusual combination to save you some time and
The green or yellow varieties of celery are readily available are plentiful in summer, but it's the frost-hardy white celery that is available only in winter. It’s a particularly useful winter vegetable considering during this season herbs tend to be scarce and is ideal for making delicious home stocks, not to mention a wonderful dipping tool for baked camembert. Somewhat unconventionally teamed with lamb and