Think seafood’s just for sunny days by the coast? Think again. With so much British fish to celebrate, there are as many ways to seasonally adapt your seafood as there are fish in the sea.
Taste the rainbow
Two of life’s greatest comforts, sausages and beans, get a rainbow glow-up in this weeknight warmer. Miso adds a lick of umami, while rainbow chard brings a vibrant pop of joy and some much-welcome autumnal freshness.
DINNER TONIGHT
Fish curry in a flash
It’s National Curry Week, and this haddock green curry traybake is a fitting way to celebrate. Thai green curry paste lifts perfectly flaky fish for a fragrant, fuss-free dinner that transports you to sunnier climes.
Make Haddock green curry traybake
SIP OF THE WEEK
Throw out the rulebook
If you think a crisp white wine’s the only proper partner for seafood, you might be missing a trick. Light-bodied, fruity and a bit peppery, this Romanian Pinot Noir is a fantastic friend for fish.
Shop Waitrose Blueprint Pinot Noir
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Content creator and food lover Kate Keogh shares her must-have buys for the week
Waitrose Cooks’ Ingredients Roast Potato Seasoning
“My mum Jane makes the crispiest, tastiest roast potatoes, and this is one of her secret ingredients. We always have a jar (or two!) in the cupboard. I secretly love sprinkling it over oven chips too.”
Waitrose No.1 Smoked Silver Fox
“This is one of those cheeses I always find an excuse to use. It makes a seriously good cheese on toast, and is delicious grated into cauliflower cheese or on its own with a few crackers.”
Waitrose 6 Crumpets with Sourdough
“The best breakfast on a slow weekend morning, with lashings of butter and a cup of tea in bed. The sourdough gives them a bit more oomph than a standard crumpet.”
Cooks’ Ingredients frozen Soffritto Mix
“This is one of those freezer staples I never want to run out of. It’s a foolproof base for some of my favourite comfort foods, with none of the faff of chopping.”
IN MY BASKET
Capers are Niki Webster’s store cupboard obsession
The cookbook author uses caper brine to make a number of dishes come alive – try it in her Roast squash with creamy butter beans & crispy caper-hazelnut crumb
“My caper obsession started in my twenties with a Delia Smith recipe – a caper and lime dressing with coriander that I was completely addicted to. I made it on repeat, put it on everything, and it was the moment I realised that capers weren’t just a garnish or an afterthought – they were transformative. Sharp, salty, intensely savoury… A small spoonful capable of making an entire dish come alive.”
The great indoors
Shall we stay in this month? The new October issue of Waitrose Food makes a strong case for it, ready to make you and your kitchen firm friends. Pick up a free copy (saving you £5) with your My Waitrose card.
Discover more
our BEST recipes
Fancy expanding your repertoire? Discover weekday wonders, fabulous feasts and chef-tested gems.
LET’S COOK
Our tasty video series is here, ready to take your midweek cooking to the next level.
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Dish
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