"Maybe it was their fabulously crunchy and golden-brown exterior, or the sweet baked beans beside them but more likely the fact that this was a plate of food that I was allowed to add tomato ketchup to."

"For a dish full of umami bombs like black olives, capers and anchovies, I’ve opted to serve this caponata with some chunky pieces of monkfish on the bone to stand up to the robust nature of the stew."

Goldie's Aishling Moore also shares her fish stock recipe which makes a great difference to the final taste of this dish

"Decadent and comforting, it’s a dish I crave most during the busy weeks in the restaurant leading up to Christmas."

This weekend I’m sharing a simple little snack, perfect for entertaining at this time of year

"A typical accompaniment to seafood and a store cupboard must, these briny buds are preserved by way of salt and vinegar."

This weekend’s recipe is fabulous way to cook root vegetables. Encased in a seaweed-flavoured salt crust, this method both bakes and steams the vegetable while sealing in all its natural juices.

A terrific option for those weary of cooking fish at home with none of the possibilities of fish fillets sticking to the pan.

"Borrowing from the fried foods I adore from Asia, I like to use a mixture of flours and starches to produce a crisp and dry batter."

"Traipsing through the English Market as a young reluctant fish eater, I wondered why anyone would consider eating these petrified fillets of fish strewn out over the counter."