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, ...

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 ...

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 ...

"The breadcrumb topping works with just about any fish you can get your hands on, so do rely on your fishmonger to recommend what’s freshest." This weekend’s herb breadcrumbed plaice with parsley ...

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: ...

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 ...