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Cullen skink - or sometimes referred to as Cullen stink - is a fab soup originating from the village of Cullen, moray in Scotland. Done right, it's one of the most delightful soups you'll ever eat. Smoky, salty, creamy and just like all the cliches go, it's perfect for a cold winters day.

There's a bunch of different ways to make Cullen skink, but one thing they all have in common is smoked fish, which in Cullen they tend to use Finnan Haddie (cold smoked haddock) but everywhere else, it's just known as smoked haddock. I have on occasion added some Arbroath smokies to the mix, which adds a heavier smoked flavour, but it can be a bit fiddly looking out for the bones, and the flavour is very strong.

What you can do instead to make it a little extra special, is garnish the finished Cullen skink with some Arbroath smokies for extra show off points. This is a big old pot of soup, and will happily feed 4 adults with some bread no problem.

To make this creamy delicious Cullen skink soup you will need:

• 500g of undyed smoked haddock

• 400ml of milk

• About 500ml of water

• 150ml of double cream (heavy cream)

• 600g of peeled cubed potatoes (I used Maris piper)

• 2 medium leeks or 1 large

• 1 large white onion

• Few knobs of butter

• Small bunch of chopped parsley

• About 2 tsp of freshly chopped chives

• Salt & white pepper to taste

Sea bass is such an awesome fish. It has a clean delicate flavour, and when served simply like this, with a brown butter sauce It is superb. I say it's a sauce, but really it is just butter, but when It’s cooked like this, it takes on this nutty flavour which goes really well with the fish.

Of course I didn't stop there, I cooked up some grilled prawns (shrimp), some nice garlic chilli tender stem broccoli and some simple sauteed potatoes. The other great thing about this sea bass with browned butter? Is it looks a bit 'posh', but actually it comes together super quick, and everything cooks at the same time!

To make my sea bass with browned butter you will need:

• 2 sea bass fillets

• About 200g of fresh raw de-veined prawns

• About 350g of new potatoes

• Tenderstem Broccoli

• About 2 tbsp of salted butter

• Zest of half a lemon

• 1/2 tsp of chilli flakes

• 1 garlic clove

• Chives

• Parsley

• Salt & pepper

• Olive oil

• A good knob of butter for frying

• Lemon juice to serve

• 2 tbsp of plain all purpose flour

Cod in parsley sauce was one of my least favourite school dinners. I just remember these blocks of processed fish covered in a bland gloopy sauce, and it was disgusting. However, when you learn how to make it yourself, It's actually a treat!

So I am going to show you how to make it, and it is very easy to make as well. There are some important things to consider when making this recipe, because the flavours are simple and clean so you'll want the best ingredients you can afford. Use your local fishmonger and get some nice thick fresh cod fillets, use fresh parsley and don't skimp on it either, It's parsley sauce not parsley(ish) sauce.

You can serve your cod in parsley sauce with whatever sides you like, but mash, or new potatoes & peas are the go-to here in old blighty. I'll always champion my nations food, it gets a lot of flack without reason. Our food is good and hearty, and most of the accusations that our food is bad are from people that have never even tried it, or have had one bad experience - petrol station scotch eggs for example - and they right the whole cuisine off! Cod in parsley sauce is top draw if you make it properly, so stay away from the freezer section and give it a go.

To make my cod in parsley sauce you will need:

• 2 large cod fillets

• About 500ml of milk

• 150-200ml of double cream

• 25g of butter

• 25g of plain flour (all purpose)

• Juice of about half a lemon

• 1 bay leaf

• 2 good handfuls of finely chopped fresh parsley

• Salt & white pepper Serve with buttered new potatoes or mash and garden peas.

A good simple fish pie recipe is one of my favourite comfort foods of all time. You don't have to go mad and use loads of expensive cuts of fish to make a great fish pie, just buy decent fresh fish and you'll be golden. You can use whatever fish you like such as, cod, salmon, trout, pollock, scallops, haddock and mussels are all good.

Try to avoid putting expensive cuts of fish in your fish pie, because it's just not worth it. Save the turbot for something much simpler where the fish speaks for itself. I've also added some leeks cooked in wine for a bit of depth and sweetness, and dill for a subtle aniseed kick. Make sure your pie filling is cool before you top it with mash, because if you add mash to a warm filling, it's just going to sink. Gruyere is a fab cheese to top your fish pie, but cheddar will work just as well.

To make my epic fish pie you will need:

• 240g smoked haddock

• 240g salmon

• About 150g of raw prawns

• 650ml of full fat milk

• 50g butter

• 50g plain flour

• About 600g of mashed potato

• Zest of 1 lemon

• 2 bay leaves

• 1/2 large leek or 1 small one

• About 100ml white wine

• Parsley

• Dill

• Gruyere cheese of cheddar

• A good handful of frozen peas

• Salt and pepper

The McDonald's filet-o-fish is arguably one of the most divisive and much maligned menu items the chain has to offer. It's the marmite of the McDonald's world, you either love it or you hate it.

Before making this video I can honestly say I'd never tried a filet-o-fish before, and after giving the McDonald’s version a taste...I won't be trying it again. It was pretty bland, uninspiring and the fillet of fish itself was pretty mushy and unpleasant. Also, as you will see in this video the sandwich looked like it was assembled by a drunk! So I figured I could easily make a filet-o-fish...but way better! I used some nice fresh cod, fried in panko breadcrumbs for that awesome crunch. A fresh homemade tartar sauce as well.

McDonald's steam the buns for theirs, but I used brioche buns which are very soft anyway, so I didn't need to do that step. If you like the McDonald's filet-o-fish then you're going to LOVE my version.

To make my filet-o-fish that's better than McDonald's you will need:

For the tartar sauce:

• About 4 tbsp of mayonnaise

• 1 tbsp of chopped gherkins (dill pickles)

• 1 tbsp of chopped capers

• Juice of 1/4 of a lemon

• About 2 tbsp of chopped parsley

• About 1 tbsp of chopped dill

• Salt & pepper

For the filet-o-fish (there's enough breadcrumbs/flour to make about 4 sandwiches

• 2-4 skinless cod loins

• 50g of panko breadcrumbs

• 50g of plain all purpose flour

• Salt & pepper

• Oil for frying

• Processed American cheese

• Brioche buns

Method:

Prepare the tartare sauce

1. Chop the pickles, capers, parsley and dill and add to a mixing bowl along with the mayonnaise a pinch of salt and the lemon juice.

2. Mix well, cover it with cling film and leave in the fridge until needed. A good tip is to leave it for a good hour to let the flavours develop.

Breading the filet-o-fish

1. First take your cod fillets and lightly season with salt

2. Then set up your breading station by adding the flour, breadcrumbs and cracking the eggs into 3 separate bowls.

3. Then take each piece of fish and lightly dust in the flour, shake off any excess, then lightly dip into the egg, and finally into the panko breadcrumbs. Make sure to lightly press the breadcrumbs into the fish for better contact. Place the fish on to a plate and repeat with the other piece.

To fry the fish

1. Take a large frying pan and add around half an inch of sunflower or vegetable oil. We are going to shallow fry these so don’t add too much oil.

2. Once the oil is at a medium heat, gently place the breaded fish into the oil laying away from you to avoid being splashed with hot oil!

3. Gently fry them for around 4-5 minutes each side until cooked all the way through, and the coating is nice and golden. Times will vary depending on the thickness of the fish. You can also use a probe for more accuracy. Once cooked take them out and place on kitchen paper to soak off any excess oil.

Assemble the filet-o-fish!

1. Take the bottom half of your bun, and place a slice of American cheese on top. Yes that’s right McDonald’s a WHOLE slice not a piddly half slice!

2. Place one of the fish pieces on top of the cheese, then slather over as much of the tartare sauce as you like before placing on the top half of the bun.

Enjoy with some fries and there you have my version of the classic McDonald’s Filet-o-fish!

So recently my girlfriend broke her wrist falling down some steps, and whilst she is making progress and recovering well, she has lost some mobility in her wrist. This means cooking is a bit of a challenge for her as she can't just chop and dice away like she normally would. So I've come up with this baked cod with orzo recipe that is not only done in one pan, it's cheap, healthy and tasty. It also only needs very minimal chopping, so if you are having some mobility issues, or just feeling plain lazy, then this recipe is for you.

To make my one pan baked cod with orzo you will need:

• 2 large cod fillets (about 260g worth)

• 120g of frozen pre diced onion (or about half a med onion)

• 1 tsp of garlic puree or 3 small whole cloves minced

• 250g of whole cherry tomatoes

• 200g of orzo pasta

• About 2 tsp of dried tarragon

• About the equivalent of 1 red pepper's worth of jarred roasted peppers

• About 700ml of chicken stock

• Juice of 1/2 a lemon (add more to taste)

• Olive oil

• Salt & pepper to taste