The River Cottage’s former head chef cooks delicious piscine dishes in the final exclusive extract from his new book, Gather Cooking – and eating – fish makes me happy. I love how the simplest ...

Baked brill with asparagus, potato, dill and lemon. Photo: Swedish Food Summer means light food and light food means fish. Luckily, food writer John Duxbury knows exactly what to do about that. Here ...

1. In a large pot put cold water and a large pinch of salt and the peeled potatoes, bring to the boil and boil till soft. 2. Start filleting the brill, run the knife down the middle of the fish where ...