Fresh pasta is a cinch to make and tastes totally different to shop-bought pasta, even the pasta that’s branded as being freshly made.
Michael Van Gerwen and James Wade served up a classic as draws dominated night 13 of the Premier League in Birmingham.
Michael Smith has gone 14 years as a footballer without tasting the experience of walking out at a major cup final – and knows his wait will continue if his Hearts performances slip over the next five weeks.
VIDEO: Michelin star chef Michael Smith demonstrates how to make a warming and delicious rhubarb fool
During the winter months, rhubarb crumble is the go-to pudding.
Rotherham manager Paul Warne hailed striker Michael Smith for helping his team record a vital 2-1 Championship win over Nottingham Forest.
Forget visiting the nearest chippy – Michelin-star chef Michael Smith reveals how to make the perfect battered fish at home
Certain smells trigger special memories.
An emotional Raymond Van Barneveld bowed out of the Premier League – and the sport – with a 7-1 defeat to Michael Van Gerwen in front of his adoring home fans in Holland.
Mulligatawny soup is a Colonial dish, one that has its roots in the heat of India and adapted to suit British tastebuds.
Award-winning chef Michael Smith introduces a couple of surprisingly simple showstopper recipes that will dazzle your guests over the holidays
It’s fun to be able to pull together a couple of showstopping dishes that can be served at a celebration dinner, whether that’s a birthday, Christmas or New Year celebration.
Michael Smith: How to turn an every day type of fish and Scottish strawberries into dishes of desire
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye.
Michelin-star chef Michael Smith, of the Loch Bay Restaurant in Skye, creates two classic dishes that are simple to make at home.
From sublime Scottish prawns to the easiest recipe for home-made ice cream, Michelin-star chef Michael Smith has come up trumps once more
Ask any fisherman what he calls them and he'll most likely say "prawns", but on restaurant menus you'll often see them called langoustines.
Michelin-star chef Michael Smith creates two quick and easy-to-make seafood dishes which will have dinner guests – and the family – yelling for more
Today's recipes are easy to make at home and feature two of my favourite fish - fresh mackerel and Scottish farmed halibut from Ghia.
It was good news and bad news for an island’s top eateries when Michelin announced its coveted food award stars for 2018.
Autumn has arrived, which makes it the perfect season to enjoy Jacob’s Ladder, also known as short rib of beef.
At this time of year there’s often a glut of tomatoes.
Scottish sea trout is a fabulous product and in season from the end of May through the summer months until the end of August. Found in lochs and rivers, it has a very subtle and delicate flavour and many consumers prefer it to salmon.
Press and Journal food writer and columnist, Michael Smith, will swap the kitchen of his Loch Bay Restaurant in Stein, Skye next week for a place on one of the nation's most-watched television shows.
Loch Bay restaurant has a very French feel about it - somewhat unsurprising as my wife and business partner is Parisian.
One of the signs that spring has arrived is seeing British watercress for sale in the shops as it comes into season each April.
Michelin star chef Michael Smith, of The Loch Bay Restaurant, creates a rich and warming stew and a sweet, seasonal pudding.
Michelin-star chef Michael Smith shows you how to make two superb restaurant dishes in the comfort of your home
Duck has become relatively inexpensive and you can see it for sale everywhere these days.
The interest in home baking shows no sign of slowing down and while it’s fun to experiment, nothing beats having a great cake recipe to hand that you know comes out perfectly every time. That’s certainly the case for my brownie recipe featured here – I like to think of it as the definitive recipe as it’s absolutely fail-safe and is a delicious gooey and chocolatey treat. Once baked it can be served for elevenses or afternoon tea, but to make it totally irresistible, serve with good quality vanilla ice-cream and chocolate fudge sauce.
From edible vegetable soil to craft ice cream and digital dining, the culinary world has seen its fair share of interesting and intriguing new movements; but in 2015, Scotland is set to lead the next global trend with the re-emergence of an ancient and highly nutritional natural ingredient; Scottish seaweed.
Here's two fabulous scallop dishes by Michelin-star chef Michael Smith, from the Three Chimneys on Skye This year has been designated Scotland’s Year of Food and Drink and offers a chance to promote Scotland’s natural larder and produce. With this in mind I’m singing the praises of one of my suppliers, David Oakes, who ranches amazing scallops in Sconser, Skye.
Michelin star chef Michael Smith creates a simple but tasty mackerel dish and reveals the secret to making fantastic scones Mackerel is a wonderful fish that’s rich in essential oils, minerals and vitamins and is really good for your heart.
Michelin-star chef Michael Smith, of the Three Chimneys in Skye, gives two old favourites a stylish makeover
Michelin-star chef Michael Smith creates a flavour-packed lamb dish, and a toffee apple dessert that will have the family calling out for more
Michelin star chef, Michael Smith, gets 2015 off to a superb start with a zingy salad and a partridge dish which will change the way you view brussels sprouts forever It’s the start of a new year and there’s a strong chance that firstly, you may have piles of brussels sprouts leftover from Christmas and secondly, you are keen to take a break from all the rich, heavy food you’ve been tucking into during the holidays.
Michelin-star chef Michael Smith, from Skye’s Three Chimneys restaurant, showcases west-coast mussels and a show-stopping dessert with a Highland flavour
Award-winning executive chef Michael Smith, of the Three Chimneys in Skye, creates some delicious autumnal dishes
Michael Smith, executive chef of the award-winning Three Chimneys restaurant on Skye, creates two flavour-packed recipes using tomatoes