But it doesn’t have to be that way – and Australian cook Nagi Maehashi, AKA RecipeTin Eats, has made a name for herself with ...

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Here, Jack Stein shared his new recipe ... stew Serves: four people Ingredients 350g chickpeas 750g fresh coley fillet 85ml olive oil Eight garlic cloves, finely chopped One teaspoon dried chilli ...

Rick Stein has now divulged his latest creation, a simple yet delectable salt coley, chickpea and parsley stew recipe that's easy ... then sauté garlic and chilli flakes for a couple of minutes ...

It's usually served as a garnish with fish. For this recipe, any leftover rouille will keep well in the fridge for a couple of days. You could also serve it with fish burgers or crispy baked hake.