Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...
For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.
Andrew Leech catches North American signal crayfish from the River Kennet in Thatcham. Strict rules imposed by the Department for Environment, Food and Rural Affairs (DEFRA) means he can no longer ...
Brothers David and José Cáceres brought their experience with “long-fermented” breads from Mexico City to San Antonio in 2014. The pair now operate three La Panadería locations, which ply ...