Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

POLOKWANE – Lemon and fish are a match made in heaven. if you’re looking for something fresh and easy to share with your Valentine tonight, why not try this recipe? What’s for Dinner suggests coating ...

A dish that sings of spring: hake on asparagus roasted in herby, spicy butter Butter is so reassuringly delicious, so simply luxuriant, so easily able to transport any ingredient into something ...

This baked hake with spring vegetables and lemon butter makes the most of asparagus season. Bring a pot of salted water to the boil, add the peas and asparagus. Once boiling, cook for two minutes then ...

1 Set the oven to 185 degrees. 2 Put the lentils into a bowl and spoon off two tablespoons of juice. 3 Add the olive oil, garlic, balsamic vinegar, honey and seasoning. 4 Put as many lentils as you ...

If you ate the tomatoes on their own, they’d make for an oddly elegant dinner, says Eleanor Steafel. But with the fish and the chilli butter, they turn into something really special. You can easily ...

Brian's Tips: Try adding chopped anchovies to the butter. Butter will keep for 3 weeks wrapped in cling filming placed in the fridge.

Place the butter, kimchi and olive oil in a blender and pulse until mixed into a smooth purée. Thoroughly clean the mushrooms by brushing with a pastry brush and tear them in half. Place a frying pan ...

1 Preheat the grill to 220 degrees. 2 Brush a tray with a little olive oil, then sit the hake on the tray. Brush the fish with more of the oil, then season it. 3 Grill for 12 minutes, then remove to ...

1 Heat the butter in a large frying pan. Season the fish with a little salt and pepper. Pan fry on both sides for four to five minutes. 2 Toss in the sundried tomatoes and broadbeans. Allow these to ...

He’s the master of cooking seafood and just been announced as GQ’s chef of the year, Tom is back in our kitchen with his spin on a classic - Tom's Hake Kievs are the embodiment of comfort food! Think ...

Melt-in-your-mouth fish pairs perfectly with a side of buttery cauliflower and shallot sauce Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and ...