Taught to me by my mother-in-law and completely foolproof. Take the salmon, whether a piece or the whole fish, and let it lie flat in a pan in which it fits neatly (for a whole fish, you'll need a fish kettle). Add cold water until the salmon is just submerged, then a pinch of salt and, if you like, a glug of olive oil and white wine. Put the pan on a hot gas or electric or Aga hotplate until the water reaches a gentle boil.
Remove the pan and leave the fish to cool. By this time, it will be cooked. The magic is that the length of time it takes to reach the boil and then cool is in proportion to the weight of the fish. Serve, of course, with tiny, peeled new potatoes, a cucumber salad (I like just a spray of white-wine vinegar, no oil) with chopped chives and homemade mayonnaise. Not chic, not trendy, a cliché but delicious.
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You can now rent King William IV’s former home in London’s Mayfair — for a princely sumThe London property — with royal lineage — is on the market with the estate agency Wetherell for £25,000 a week.
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Guy Ritchie: 'My mother married an impoverished aristocrat with a knackered country pile. I've been chasing that dream ever since'The film maker opens up about his love for the countryside, and his friendship with Sir David Beckham.
