4 x 150g plaice fillets 2 knobs unsalted butter lemon wedges to serve Rinse the split peas in a sieve under the cold tap, then place them in a medium-size saucepan (ideally nonstick) with the cumin, ...

tartare sauce see On The Side below small capers chopped parsley Blend the two mustards in a small bowl. Place some flour on a dinner plate, season the plaice fillets and dip either side in the flour ...

WE'RE incredibly lucky to have such a variety of fresh fish and seafood readily available to us in UK waters. Plaice is a longstanding favourite and staple of British cuisine with the UK being one of ...

First, make the sauce. In a small pot on medium low heat warm the milk with the bay leaf, garlic and thyme to infuse for 4 minutes. Pass through a sieve and place the warm milk in a jug. Discard the ...

Preheat the oven to 180°C. Begin by browning the butter. Place the unsalted butter in a small heavy-based pot and place on a medium-low heat. Once the butter has melted slowly turn the heat up to ...

4 very fresh plaice or sole on the bone 2 to 4 ounces butter 4 teaspoons mixed finely chopped fresh parsley, chives, fennel and thyme leaves Salt and freshly ground pepper Chef Darina Allen notes: ...

In a small bowl, mix together the softened butter, minced garlic, chives and chopped wild garlic leaves. Set aside. Season the plaice on both sides with salt. Heat a large non-stick pan over ...

Make your mash as you normally would and just before serving check the seasoning and add the chopped herbs. To serve: Heat the fryer to 170oC. Carefully place the breaded fish into the fryer. Do this ...

Melt the butter in a saucepan. Add the leek and squash. Fry for 2 minutes. Add the stock then simmer for 15 minutes until tender. Put the milk and plaice into a bowl. Cover with clingfilm and make a ...

I AM one of the generation who had their tonsils removed at the tender age of three years old. A few lonely days away from home in a huge, impersonal, strictly run hospital ward, at the Sick Kids in ...

This recipe is a version of fish and chips from the chef's debut cookbook Perceptions - Recipes from Restaurant Mark Greenaway. The key components are there, but the dish is arranged differently.