Best of british

Evoke holidays at the Cornish seaside where this recipe hails. It’s named for the filling of mackerel or sardines (whatever the day’s catch might be) as their heads look skyward through a golden crust

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Autumnal evenings are made for big bowls of warming, flavour-packed curry; gather everyone around for a meal packed with fragrance and spice

LEON set out to make fast food great, and they succeeded with global flavours that translated into bold tastes and a vibrant menu. Now, the team behind the restaurant chain have combined their best recipes into one big colourful cookbook. Here are three of their favourites.

I created this soup for my son, Tarek, who loves seafood above all else. There’s nothing quite like the flavour of the very freshest fish and shellfish cooked in a herbed broth; I use as many fresh, f

SERVES 2-4 | PREP 15 MINS COOK 1 HR 10 MINS | EASY | GF 2 duck legs3 spring onions100g mixed salad leaves100g pack of pomegranate seeds,juice from the pack reserved for thedressinghandful of mint leav