I’m using an often-overlooked flat fish; brill, which is in season now. A wonderful substitute for turbot, it’s sweet and subtle in flavour and much leaner on the pocket. This method of baking ...

Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...