So, now we have the new website up and running. I hope you like it and find it informative, helpful and easy to use. Please let us know if there’s anything we can add to improve it.

Some of you may have caught my little cameo appearance on Lorraine Pascal’s “baking made easy” on BBC. Lorraine was baking some prawns with a delicious whisky glaze, which I shall be cooking at the weekend for mum’s birthday, hopefully followed by a classic Turbot with hollandaise, I will let you know how it goes. (I’m confident about the turbot but will have to practice my Hollandaise)

I hope to start giving you some more recipes and ways of cooking fish, including some of the fish that you may be a little wary of trying, for example sprats. A delicious little oily fish caught in abundance around our coast from October to March.

These little beauties are packed with nutritional value. Bundles of flavour and are very very inexpensive (cheap is not a word in my vocabulary)

For two people you need about 1lb (454g) of sprats, costing about £3. Rinse and pat them dry then toss them in some seasoned flour until they are nicely coated.  Then panfry or deep fry, in a bland vegetable oil (not olive oil) until golden and crispy. Serve with lemon wedges, a garlic mayo and a green salad.

Till next time

Best Fishes

Rex Goldsmith