As we’re celebrating British Food Fortnight (September 20– October 5), I give you the only good kipper recipe. Kippers whether from Craster, Whitby or Loch Fyne are unique to Britain.
Anyone can cook them, just make sure yours are the best available.
Use one large, smoky, tarry fish per person. Put up to two kippers flat in a large frying pan and pour boiling water over them to cover them. Leave them for five minutes so that they heat through. Serve them with a pat of butter on the top and toast on the side.
Perfect for traditional breakfast eaters. Personally, I like my kippers on the bone because they’re meatier and smokier than pre-packed fillets. Boning is easy with practice.
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Five émigré artists who greatly enriched Britain's intellectual and creative scenesFrieze Masters kicks off this week and several contributing galleries are using it to shine a spotlight on the artistic contribution of émigrés past and present.
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A flat for sale in the building where Agatha Christie lived, and it's both the most interesting and most affordable home for sale in Hampstead todayThe Isokon Lawn Road flats in Belsize Park are a Grade I-listed architectural icon with a fascinating history, and one of them is currently for sale. Toby Keel takes a look.
