Aishling Moore: How to prepare hake with a creamy espelette sauce

Piment d’Espelette is a vibrant red spice, it’s got a fruity sweetness, a subtle smokiness and gentle warming heat

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.