Plaice is a delicious fish. It’s often over-looked on menus and fish slabs for some reason, but I love it! It’s extremely quick and easy to cook, versatile (grill, fry, bake or poach) and is fabulous to eat – its fine, moist texture and delicate flavour making it ideal for family meals and entertaining alike. Better still it is high in protein, low in fat and calories.
It’s in season for most of the year from May – December, but at its best in the summer. When buying plaice I look for nice bright orange spots on it’s pretty skin and perky, clear eyes.
Try it in this light, quick and easy recipe.
Prepare 10 minutes
Cook 10 minutes
2 plaice fillets
3 tbsp extra virgin olive oil
8 cherry tomatoes
2 tbsp nonpareille (baby) capers, drained
Finely grated zest 1 unwaxed lemon
4 sprigs mint
- Warm a large frying pan over a high heat. Rub a little olive oil over the fish and season. Cook in the hot pan for 2-3 minutes on each side, until golden and thoroughly cooked. Remove to warm plates.
- Add the tomatoes to the pan with one tablespoon of oil and cook for 1 minute until just starting to soften.
- Add the remaining oil, capers, zest and mint and cook for a further minute, stirring often, until fragrant. Season.
- Spoon over the fish. Serve with seasonal veg or salad and lemon wedges to squeeze over.
If you’re cooking for Valentine’s Day this year then something quick and easy is just the ticket – leaving you plenty of time for eating, drinking and romance!
Lobster tails are luxurious and a lovely treat – they’re also incredibly versatile and super-speedy to cook.
Try them split in half, brushed with butter and grilled until opaque and thoroughly cooked.
Make your own mayonnaise to go with it by whisking an egg yolk, some lemon juice and seasoning together, then very slowly adding light olive or sunflower oil, drop by drop, until thick and unctuous.
You can do this in a food processor for ease and speed too. Delicious with chips and salad on the side.
This is such an easy recipe and a brilliant option when cooking for the family, or for friends. If you like it, then why not try a variation with different fillings such as harissa and cumin seeds, or sundreid tomato paste, olives and pine nuts?
1-1.5kg rolled shoulder of lamb, bone removed
2 tbsp baby capers in brine, rinsed and drained
2 garlic cloves, peeled
50g tin anchovy fillets in olive oil, drained
2 fresh lemon thyme sprigs, leaves only
2 tbsp cold water
Preparation time: 15 minutes
Cooking time: 6-8 hours, plus resting
- Remove any strings from the lamb and un-roll. Place it fat side down on a board.
- Place the capers, garlic, anchovies and the thyme leaves into a mini processor or use a pestle and mortar and blitz or pound to make a coarse paste. Spread the paste over the meat-side of the lamb. Re-roll the lamb to form its original shape and tie with kitchen string at 2cm intervals.
- Place the meat in the slow cooker dish and drizzle over the water. Cover with the lid and cook on low for 6-8 hours or until tender.
- Remove the lamb from the slow cooker, place on a board and leave to rest for 10 minutes before carving into thick slices, discarding the string. Serve with roasted new potatoes and dollops of Greek yogurt.
Fab for the freezer, make in advance and freeze either raw or cooked for up to three months. Either way, defrost thoroughly before use.