Kippers are too often dismissed as breakfast for the war generation – but these cold-smoked herrings are as tasty as you like, cheap and belong to that hallowed shoal of goodness known as Oily Fish.

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Kippers have proved a resilient food. Despite their strong taste and even stronger aroma, those of us who love ...

Put the kipper fillets in a shallow dish, pour over the milk, cover and microwave for 3 minutes. (Alternatively, poach in a saucepan, using extra milk as necessary.) Once cooled, flake the fish, ...

This culinary beast belongs to a bygone era, but it was a step towards greater things Delia is a true British hero, in a way you don’t truly appreciate until you read How To Cook. Its pages are ...

View post: I Needed a Shoe That Could Handle Sprints and Box Jumps. This Under Armour Pair Was the Standout Winner I Needed a Shoe That Could Handle Sprints and Box Jumps. This Under Armour Pair Was ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

I know this is a bit of blast from the past, but homemade kipper pâté is delicious. Now that we have our own smoker at Morston, we make this by cold-smoking wonderful fresh local herrings. If you ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...