Fish

I’ve kept this part of the chapter relatively short, because the majority of dishes in the Starters section are fish, all of which are suitable to serve as main courses as well.

Cooking with fish is so enjoyable, the first advantage being the variety available, all with their different textures, colours and flavours. The texture of the fish will also determine how it should be cooked: pan-fried, deep-fried, grilled, braised or stewed.

One of my favourite fish is cod (you can probably tell, I’ve featured four cod dishes in this chapter!). A fresh, thick cod fillet is built up of large white flakes, and when simply grilled or pan-fried with just a knob of butter and kept moist, the centre of the flakes become almost transparent and juicy.