The sheer variety of fish and shellfish - freshwater and seawater, round and flat, smoked and salted, pre-cooked or still alive - available from the supermarket

This personal selection of 300 dishes reflects the rich variety of cooking that is enjoyed in the cafes and restaurants and at the family tables of provincial F

Many anglers successfully hook fish only to lose them after the hook pulls free or the line breaks. The fisherman's first concern is often placing the bait or f

Originally published in 1981, Keith Floyd's first book was heralded the beginning of an era in British cookery. The book launched Keith as one of the top chefs