You might well think that the pairing of white fish, such as cod or haddock, with chestnuts, chestnut mushrooms, cheese and chicken stock is unusual because generally I like to cook fish simply to ...

Rick Stein has spent more than five decades helping Britain broaden its palate. In the Seventies, at The Seafood Restaurant in Padstow, Cornwall, he served scallops in their shells and grilled fresh ...