A proper fish stew takes hours to get on the table – it’s definitely not the sort of thing you’d think about rustling up for a speedy, midweek dinner. This version, however,  jazzes up a few store-cupboard staples to make a deliciously simple fish dish, packed full of flavour, that takes around 30 minutes from first chop to final ladling. 

Meatballs, like so many mince-based dishes, tend to occupy a special place in our hearts. Perhaps it’s their simplicity, their diminutive size, or maybe it’s the image of Disney’s Lady and the Tramp enjoying a bowl by the bins, but we can’t think of many other dishes we’d rather settle down with after a long day at work. 

For many people, beetroot inspires abject horror: ominous orbs floating in acrid vinegar. But fresh, cooked beetroot is a world away from the dodgy pickled sort, and brighter, firmer and more full of earthy flavour. 

Vegetables go in and out of fashion, just like super skinny jeans and padded shoulders. Take kale, for instance. Earlier this decade, the peasanty cabbage was the trendiest thing ever to hit a menu, before succumbing to the first law of fashion (once it becomes cool, it’s actually very uncool) and being replaced by another candidate: the cauliflower.

For many people pasta with a jar of pre-made sauce is the easiest and most comforting meal they can think of. But here at Dr Will’s we back the Oriental-style noodle as a serious contender for the convenience crown.

The prawn cocktail has been around now for a good 30 years, and has spent most of that time see-sawing from the height of foodie fashion to the laughably passé. It has become such a figure of culinary fun in recent years that it is hard to take it seriously as a dish. 

Paella. Without doubt one of Spain’s most well-known and well-loved culinary delights. Many of us will have enjoyed the classic dish scooped straight from a pan placed in the middle of a restaurant’s table, surrounded by friends or family in the sunnier climes of Spain.

What is the meaning of life? Does free will really exist? Are there parallel universes? Why do we dream? Is a chip still a chip if it’s not made with potatoes? Indeed these are some of life’s greatest questions, but fortunately for you it is just the latter that we'll be addressing in this week’s blog post.

The baked bean is the great unmovable object in the world of familiar and comforting convenience food. There is no better toast topping. But beanz means Heinz, they say – is that true? 

It’s the new culinary trend that all chefs, cooks and influencers are talking about: bowl food. Or, for the benefit of the late comers to the deep dish party: food in a bowl. 

All this hot weather we’ve been having means one thing…barbecues, and lots of them. And with barbecues comes all the best kind of food. Plump sausages, stacked chicken kebabs, tender fish fillets but best of all, big fat juicy burgers.

Like the peach, the noble aubergine has taken on the most unnoble of meanings in the world of emojis. Here at Dr Will’s we decided to look past its rather rude connotations to create a hearty, meat-free dish that makes a great summer suppertime staple.

Unlike selfie-sticks or Pokémon Go, American food is a trend which continues to thrive. And while mac and cheese can be a little too stodgy, and hot dogs are a little too, well plastic, our love for the barbecue glows hot and bright as a burning coal.

It could well be the nation’s favourite dish, and it’s almost certainly our most iconic – the UK just wouldn’t be the UK without a helping of fish and chips.

Boiled, baked, roasted, mashed and chipped – the humble potato has a unique place in the British diet. But what about the traditional spud’s bright orange cousin?

While eating piles of buttery, cheesy pasta might not be tip-top for you health and waistline, swapping plain for whole grain (or, whole wheat) can help you prepare energy-packed meals, high in vitamins and minerals, and dietary fibre. 

Did you know that trout is one of the healthiest fish you can include in your diet? It is an excellent source of omega-3 fatty acids (remember, fat is good for you!) and is rich in both protein and potassium.