This simple, flavoursome curry is just the tonic for a weeknight. The meaty texture of monkfish means it won't break up into small flakes, although you still need to be careful not to overcook it.

I love a good fish masala. My gran used to make the best, I still remember her marinating fish the night before and me just knowing that it was going to be a slap up meal the day after. Fish cooks ...

Since writing my Everyday Super Food book, I've been embracing whole grains in my cooking a lot more. While you don't have to be religious about it (I'll always use cheap white bread for a bacon ...

This will give you more ketchup than you need for this dish, but it keeps well in the fridge for a week or two – it goes well with bacon and sausages, too. Serves 4 as a main course For the spicy ...

Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked. Meanwhile, finely chop the chilli (remove the seeds ...

I love a good fish masala. My gran used to make the best, I still remember her marinating fish the night before and me just knowing that it was going to be a slap up meal the day after. Fish cooks ...