France has more than its fair share of flamboyant dishes – but the most elaborate of all is pressed duck, where a roast ...

The legs, or brown meat ... or boneless and skinless (called thigh fillets). The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir ...

Avoid turbot if the flesh has a hint of blue, which means it's stale. It's available all year as a whole fish or in fillets or steaks, but buy it whole when you can because the bones help to add ...