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, ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Mace is the forgotten spice. Although it used to be mentioned in the same breath as nutmeg, cloves or cinnamon, ...

1 x 30g bunch curly parsley without tough stalks 3 tbsp plain flour a little finely grated lemon zest for sprinkling 8 small skinless plaice fillets tomato ketchup for dolloping Have ready 4 suitable ...

Put the vinegar, mustard, honey and seasoning into a large bowl and whisk together. Add the lemon and lime juice. Continue whisking as you slowly pour in the olive oil, in a steady stream. Once it is ...

Although largely overlooked in high-end gastronomic circles and rarely seen on the menus of top restaurants, the common plaice is a readily available, nutritious and inexpensive fish to cook. Although ...

Have ready four warmed plates. Heat the butter in a large frying-pan until it foams. Season the plaice fillets with salt and freshly ground black pepper and lower each one gently into the butter. Add ...

To make the tarragon butter, blitz the butter and tarragon together in a food processor, reserving a few leaves for decoration. Season to taste. Refrigerate, rolled up in clingfilm. For the plaice.

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 ...

Without any formal catering college training, Oliver Dunne (born 1977) began his foray into the world of kitchens and restaurants as a Commis Chef at … Try Oliver Dunne's tasty fish dish. Sweat the ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. F rozen fish can be very good indeed. It can be juicy and impeccably fresh – fresher, usually, than most fresh ...