This recipe, from Ayesha Curry’s new cookbook, The Full Plate, pairs affordable, heart-healthy cod with a zippy spicy-sweet sauce. Even better, it’s a quick, easy one-pan dish for your ...

While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer.

Place all the ingredients, except the cod and the parsley, in a food processor and blitz until you create a smooth creamy texture. Check if need a little salt. Spoon the spicy red pesto on the top ...

The "four eggs" in this recipe are mentaiko (spicy cod roe), Chinese toasted shrimp roe, tobiko (flying fish) roe and poached chicken eggs. Kewpie mayonnaise is from Japan and comes in squeeze ...

For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor. Sprinkle ...