Aishling Moore: How to prepare hake with a creamy espelette sauce
Hake with espleltte sauce by Aishling Moore. Picture: Chani Anderson
Traipsing through a market is one of my favourite things to do when travelling. A market tells you a whole lot more about how the people of a place eat than a restaurant ever could.
I love watching the locals shop, imagining what they’ll be having for lunch or cooking for dinner.
