Wash the radishes and slice them thinly (4). Now, in a pan, heat the oil and the clove of garlic in its skin (5), add the zucchini, carrots, and peas (6), and cook for 3 minutes over moderate heat.

Stir well and cook for another five minutes, or until the tomatoes have softened and the orzo is cooked al dente. Adjust the seasoning if needed. Add the kale and cook for another three minutes.

Cook the potatoes in a pan of boiling salted water for about 10 minutes until just tender; drain and cut into 5mm slices. While the potatoes are cooking, cut the fennel bulb vertically in half ...

Get VIP Access: Political Hack, Canada’s best-read political newsletter, now for just $5/month. SIGN UP NOW >> Get VIP Access: Political Hack, Canada’s best-read political newsletter, now for ...

Turn the fish over and cook for a further 1-2 minutes, or until the fish is completely cooked through. Meanwhile, add the remaining olive oil to a small pan and fry the shallot for 1-2 minutes, or ...

This fish is first deep-fried, then marinated and chilled. In Egypt, cooks use bream from the Mediterranean, but you can substitute any firm, white fish. In a medium saucepan, heat 1 inch of the ...

The dish is my take on British fish, chips and peas. The subtle spicing from the coriander and hint of green chilli in the crumb, coupled with the freshness of the peas and crunch of the chips, is ...

Sea bream is a local fish, caught in the nearby Mediterranean, and usually sold at the market the same day. ... A fish of this size lasts for four days of menus if roasted or cooked, ...