Gurnard is not a strongly flavoured fish, so here it’s served with a punchy mayo, fresh relish and an extra-crunchy coating. For the gurnard, fill a deep-fat fryer or a large, deep, heavy ...

For the best flavour, sweetcorn should be eaten as soon as it's picked, a bit of a tall order unless you grow it yourself or go to a pick-your-own farm. Eaten when really fresh, you will enjoy the ...

Tasting Table recipe developer Kara Barrett shares this juniper duck with corn and sage relish, highlighting duck legs with a savory rub and tangy garnish. Barrett explains how she chose the ...

Trim, then slice your spring onion and drain your sweetcorn. Combine your tomato ketchup, tomato paste, Henderson’s Relish, most of your ground smoked paprika (you’ll use the rest later!) ...