"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."

This weekend’s recipe is a dish I love to make at home

This weekend’s recipe, a simple dish of hake enjoys the perfect partnership of sweet peas and smoky salty bacon with a creamy aniseed fennel soubise.

"At Goldie our cuisine is seafood, but we take inspiration from all over the world to build our daily changing menu, keeping it as interesting for our team as our diners."

It’s a mind-melting, delicious sauce comprised of all the good things in life; anchovies, garlic, olive oil and butter. It's a dressing that’ll stand up to strong and smoky flavours.

This Oyster Rockefeller is great for entertaining as everything can be prepared in advance and popped in a very hot oven just before serving.

"A soup like minestrone is not just an accompaniment to a sandwich, it has the all the flavour and nourishment of an evening meal."

Benefits of keeping fish on the bone

This dish is especially great for entertaining as you can have everything ready to pop in the oven and dinner is just ten minutes away