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, ...

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: ...

Preheat the oven to 250°C. Toss together the thinly sliced potatoes, onions and fennel in a bowl. Drizzle lightly with extra virgin olive oil, season with salt and spread evenly on an approx. 30 x ...

Put the potatoes on to boil in lightly salted water. Drain when cooked-through. Set half aside for tomorrow. Mash the milk and olive oil into tonight’s potatoes. Season, especially with black pepper, ...

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 ...