Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of ...

You’ll need: 800g hake fillets, preferably boneless; vegetable oil, for frying (like canola); ½ cup flour, seasoned with salt and pepper. For the batter: 340ml beer (lager, Weiss or even stout); 1 cup ...

This aromatic dish is loaded with Indian-inspired flavours. 1. Grab a large thick-bottomed frying pan or skillet, place on a medium heat, add a glug of oil and allow to heat up for a minute or two.