“The outside of the sardine is cured, but the inside is still raw and sweet, a nice contrast with the texture, and you can still taste the sea. You can also eat this the next day. It’s firmer the ...

Start this recipe a day ahead to drain the yoghurt and soak ... then enclose fish tightly with plastic wrap and refrigerate for 5-6 hours to lightly cure. Wipe off excess curing mixture from salmon, ...

NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ... salt with the sugar and 5 grams lemon zest. Rub the mixture over the meat side ...

While smoked fish from your favourite fishmonger works well for this recipe ... included in this cure. Prepare the dill sauce by mixing the yogurt, mayo, dill and lemon juice in a small bowl.

Combine the salt, sugar, lemon zest, pepper and fennel seed in a ... then seat a 28-ounce can of tomatoes in the skillet. Cure in the refrigerator for at least 2 days, and up to 4 days.

For moonshine: Add one bottle of moonshine to a mason jar. Peel and slice lemons and ginger. Add lemon peels, lemon slices, thyme and ginger to the moonshine. Cover and let sit at room temperature ...

Make the most out of your lemons and limes by using their skins (packed with plenty of essential oils) to create a fragrant salt and sugar mixture to cure fish. Credit: Jiwon Kim ...

Guinness cured salmon ... smoked salmon recipe should be next on your list. Trim the salmon sides if needed. Toast the coriander seeds and zest and juice of the lemons and limes.