Batch-cook a load of rice, cool it, then whip up this comforting shellfish fried rice

This gently seasoned rice has become such a comfort blanket that I now make it at least once a week at home. That’s quite surprising, really, given that I’m guilty of drowning most of my food in chilli crisp oil, but this rice is so delicate yet flavourful that it’s just the gentle hug I need. The key is to cook the aromatics slowly and quietly in the oil, to soften and infuse, but not colour too quickly. Cook the jasmine rice in advance, if you like – it fries better once it has been cooked and cooled. Alternatively, packs of pre-cooked microwave rice work brilliantly.

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New study reveals dramatic population drops in fish, cephalopods and more after the Deepwater Horizon spill

Marine life in the Gulf of Mexico plummeted by about 60% after BP’s 2010 Deepwater Horizon oil spill and has still not fully recovered, according to a new study.

The April 2010 explosion of an offshore drilling unit 50 miles off the Louisiana coast triggered the largest marine oil spill in history, releasing 134m gallons of oil into the ocean. According to the study published Monday in PNAS, the disaster – which also killed 11 people and injured 17 others – led to the “sudden, severe and persistent declines in the abundance” of marine life for more than a decade.

Herring, flatfish and oysters are increasingly off the dining table, with just five fish species now dominating

In days gone by, the UK’s domestic cooks were an adventurous lot when it came to seafood, prepared to dish up anything from an oyster cocktail to whale meat curry.

But an academic investigation of more than 1,000 fish and shellfish recipes published in a lifestyle magazine over the last century suggests tastes have become much narrower. Ruth Thurstan, from the University of Exeter, studied seafood recipes published in the British version of the magazine Good Housekeeping from 1923 to the present.

Pre-1970s: A diverse mix of species in recipes. No single group ruled but flatfish, herring and oyster were prominent. Recipes emphasised domestic skills, economy and preparing whole fish.

The 1970s shift: A decline in diversity of fish species in recipes, with increased focus on the “big five”.

1980s-present: “Big five” present in the majority of recipes, with a decline of other species – though not all have vanished entirely.

The Norwegian government has given a permit to a mining company to release waste into Førde fjord despite a 17-year battle by campaigners and a supreme court ruling against it

Shortly after the Norwegian stock market closed on 17 June 2026, a few dozen local people from the small west coast town of Vevring crowded around a laptop in a school. Surrounded by children’s drawings and windows looking out over Førde fjord, they listened as news arrived from Oslo. Norway’s supreme court had ruled against its government: a permit to release mining waste directly into the fjord two miles upstream was illegal, the court said.

The moment marked the end of a 17-year fight, one of Norway’s most protracted environmental battles in living memory. In Oslo, Ingvild Fonn Asmervik, the project leader for Naturvernforbundet (Friends of the Earth Norway), compared the joy she felt to giving birth to her child. For Anne-Line Thingnes Førsund, a third-generation fisher living on the banks of the fjord in Vevring and a volunteer for the charity’s local branch, it was more of a relief. Like a mountain lifting off her shoulders, she said.

As trawlers compete with Greenland sharks for halibut and cod, conservationists and fishers clash over what to do about misunderstood species

‘When I accidentally catch a shark, I bring it to my dogs,” Henrik Jensen, a 27-year-old from Greenland’s west coast, says casually. “I don’t let it back down because [the sharks] bully me and cut my lines.”

Jensen has fished for halibut in Ilulissat, Greenland’s third largest town, for a decade. He works an hour north of the town’s main iceberg-laden fishery, which sustains the livelihood of nearly 400 fishers. There, the halibut are bigger and more plentiful, but so are the Greenland sharks.

A tomatoey, southern Italian alternative to moules marinière – but who makes the definitive version?

Abundant, good value and ready in minutes, mussels are one of my favourite seafoods, but when it comes to preparing them, I rarely look farther than northern France. Italians, of course, also eat mussels, and this tomato-rich recipe is a particular favourite in the south – Neapolitans traditionally tuck into zuppa di cozze on Maundy Thursday but it’s found on menus all year round. With its bold flavours and oily, garlicky sauce, it’s a great alternative to creamy moules marinières, and similarly needs no accompaniment but a hunk of bread to make a meal, though chips, of course, are rarely unwelcome.

A Japanese fusion-fuelled garlic mushroom doria, an aromatic Malay chicken and squash curry, a rich Rajasthani papad ki sabji, and a Caribbean curry crab with roasted corn and dumplings

Curry runs through Malaysia’s veins; it’s in every kitchen and at every food stall, whether run by Malays, Chinese or Indians. We tend to cook curries using either a wet spice paste (rempah) straight from the morning market, or a good curry powder – every household keeps a pack of Adabi or Baba’s in the cupboard as a fallback; we have no shame in this at all. Only when you’ve got time on your hands, or you’re cooking to impress, do you build a rempah from scratch.

Fish and shellfish populations were falling rapidly as scallop dredgers devastated the seabed, but local activists and small-scale fishers battled hard to protect their coastline

Inside a bothy overlooking the Summer Isles, in the north-west of Scotland, the lilting tones of a traditional Gaelic duo fill a room full of musicians, storytellers, artists, local people and revellers, hung with fish-shaped lanterns and “Happy Birthday” signs.

It’s no ordinary birthday. The people in the small cabin have come together, on a windy night in Achiltibuie, a string of coastal hamlets and villages north of Ullapool, to celebrate an important milestone in the community’s history: a hard-won battle to protect their waters from the ravages of scallop dredging.

Scots have a rich food history that’s been passed down through generations. Here are my modern takes on traditional Celtic staples

There is a depth and history to Scotland’s food that reaches far beyond deep-fried Mars bars or urban myths about haggis. Kitchens were humble and full of life – recipes passed by word of mouth, scraps of paper shared between friends, generations stitching together simple meals. I’m lucky enough that my mum taught me how a potato, a handful of oatmeal and a bit of salt and butter could make a meal and hold a story, but life changes – new ingredients arrive, we move away, time grows shorter – and, sometimes, those simple, comforting recipes drift out of reach. Today’s dishes began as a keepsake for my children – to save old recipes, to record a feeling of home – but also as an invitation to discover what happens when memory meets invention.

Known as the ‘energy bars of the sea’ the fish are a key food source for many species, but closing fisheries to allow numbers to recover would cost millions

It began on 28 July, when fishers near Saldanha Bay on the west coast of South Africa reported seeing dead sardines (also known as pilchards) floating at sea. Then, in early August, more dead sardines began washing up on beaches near Cape Town.

In the weeks that followed, similar reports came in from places across a vast area spanning 2,600km (1,600 miles) of coastline, such as Henties Bay in Namibia and Mbotyi in the Eastern Cape province of South Africa.

Sometimes cooking is about celebration or indulgence, but there are other times when you just need a speedy but delicious midweek meal

Of course, the act of cooking can be many things – joy, ritual, nourishment, comfort, celebration, indulgence – but this fish pie pasta bake and tomato and feta lentils are strictly about speed. Because, in reality, these are exactly the kind of recipes we all need in our repertoire, ready to whip out on a Wednesday night.

Soaring fish prices, labour costs and changing tastes all spell bad news for Britain’s chippies. Is this the end for the seaside staple – or will a few innovators succeed in keeping them alive?

One day in 2007, Darren Sudlow drove past the old stationmaster’s house at Padgate station, in Cheshire, noticed it was empty and decided to lease it. “He just fell in love with the place,” says his son, Kieran, who was 11 at the time. “He said he always wanted a fish and chip shop, for some reason.” Despite having worked as a joiner up to that point, Darren made a go of it, and the Plaice Station, as he named it, was a success from day one. “He worked like mad to get it open and then realised that the hard work hadn’t even started, and he had a queue out the door,” says the younger Sudlow.

The family lived nearby. Kieran Sudlow, who is now 30, worked at the Plaice Station as a boy, peeling potatoes, washing dishes after school, then cooking at the range when he was 16. He went on to become a chef, working in Australia for a few years, then returning to help out at the chippy part-time when needed. Business had always been pretty good. They won local awards and had a loyal customer base. But one day in March, Kieran remembers, his father came in and told him: “‘I think the fish and chip shop’s going to go.’ He said, ‘It’s not making money. I can’t see it carrying on.’”

Substitution with jack mackerel, a different species, because of dwindling stocks is criticised by consumer group Which?

If you’ve recently opened a tin of mackerel and thought there was something fishy going on, you may have been right. An overfishing crisis means that instead of traditional mackerel, some now contain a different fish with a similar name, prompting concerns that shoppers are being short-changed.

Over the past year big brands such as Princes, as well as some supermarket own labels, have replaced traditional tinned mackerel fillets with jack mackerel fillets.

Anglers will help scientists investigate the porbeagle, tope and blue shark to boost knowledge and conservation

‘We have really cool sharks,” says Dr Lucy Hawkes. She is not referring to animals in the rich coastal waters of South Africa or Mexico, but instead talking about the species that live around Britain. Hawkes, an associate professor at the University of Exeter, is co-leading a new three-year project to investigate the lives of three of England’s most vulnerable shark species.

“I like the porbeagle, which looks like a baby great white shark,” she says. “Surfers could see one and absolutely poop their pants, but they’re not dangerous. It’s amazing that we share the water with some pretty exciting animals.”

A winning combination of oily fish, sweet berries and a sharp dressing

One of my favourite summer memories is making collares de moras as a child in Extremadura, which involved threading wild blackberries on to a piece of straw to make little necklaces. We’d always eat some too, of course, as well as wearing them, and we’d always come home with stained hands and big smiles. At the time, I never imagined that one day I’d be cooking sardines and pairing them with those same wild berries, but that’s the magic of food. The ingredients that filled my childhood with such simple joy have become part of the dishes I love creating today. Every time I make this recipe, it takes me straight back to those carefree summer days.

Huge rollout of fish farms could harm ecosystems and threaten vulnerable communities’ food sources, say experts

Nearly half of the world’s wild fish catch will be ground into animal feed for farmed fish if plans to expand aquaculture go ahead, a report has found.

The UN’s Food and Agriculture Organization (FAO) is aiming to increase aquaculture – where fish are farmed rather than caught in the wild – production by 75% by 2040.

You’ll thank yourself for making these batch-cooking beauties to store in the freezer until the next busy worknight

I’ve called this spicy chicken and baked rice “midweek”, but you can enjoy this baby all week long. Juicy, spiced chicken, fluffy baked rice and enough flavour to make you bin that takeaway menu and raid your cupboards instead. Then some fragrant, delicate fishcakes with a lovely, bouncy texture, which are such a winner for the freezer. Taking only 10-ish minutes to cook from frozen, they save you from hunger and distraction on a busy WFH day.

Sardines, mackerel, herring, pilchards, sprats and anchovies ... canning only makes the umami flavour better. They’re my top choice for pasta

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I can’t find it, despite having spent the past 35 minutes looking, but somewhere in the house is The Crisis Cook Book. It’s a standard paperback, postbox-red with white writing on the cover, and full of recipes from chefs including Rowley Leigh, Heston Blumenthal and Jeremy Lee. Not having found it, I needed Amazon to tell me it was published in 2007 and compiled by Nick Lander, at the time the Financial Times’ restaurant correspondent. He asked 28 chefs to donate three recipes – their favourite starter, main course and dessert – and proceeds from the book went to the national homelessness charity Crisis.

The reason I needed (and still need – it is now a mission) to find the book is because inside it is Rowley’s recipe for pasta with tinned sardines, fennel, chilli and lemon zest. It’s a recipe that I have made so many times, and for so many years, that I don’t need to look at the book; but, equally, because I’ve made it so many times and so much time has passed, I have no idea how far I have drifted from the original, and want to check. I’ve even written about this recipe in my weekly Guardian column, without referring to the book or even mentioning Rowley! Not that a store-cupboard version of the Sicilian pasta con le sarde (pasta with sardines and wild fennel) is owned by anyone, although Rowley did teach me.

Shake up the remnants of a bottle of ketchup with a splash of sprits, a heap of mayonnaise and a few other simple additions, and turn it into one of the culinary world’s most famous sauces

My new favourite preparation for sauces, marinades and dressings is in a near-empty jar, tub or bottle, so I can upcycle all the remains. Rather than washing it and putting it in the recycling, I instead add a few store-cupboard ingredients to create a dressing or sauce, often re-exploring classics such as a retro Marie Rose sauce or my yoghurt-pot chicken. It’s a convenient way to use up the last dregs of a ketchup bottle, for instance, which often seems to harbour exactly the right amount of sauce.

My Marie Rose recipe is inspired by the one in Simon Hopkinson and Lindsey Bareham’s 1997 The Prawn Cocktail Years. It’s wonderfully simple, with the sophisticated addition of a dash of cognac, though other recipes use brandy. I had neither, however, but I did have some sweet vermouth left over, which worked exceptionally well, so feel free to experiment with whatever spirits you have to hand – vodka, for instance, works brilliantly, and gives the sauce a nice kick.

A local initiative is testing simple ways to stop algal blooms in the River Fal threatening some of England’s most biodiverse marine habitats

On a rocky beach in Cornwall, a group of wetsuit-clad freedivers and snorkellers are wading into the shallows. Below St Mawes Castle, built by Henry VIII to defend Falmouth harbour, they disappear in a swish of florescent pink and green fins.

They are volunteers, trained by the Cornwall Wildlife Trust to use underwater cameras and floating GPS devices to detect changes in marine habitats over time.

Two volunteers, Simon Tagney and Max Behnert, prepare to survey the seabed beneath the 16th-century St Mawes Castle. Photograph: Luke Gartside/The Guardian