Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Think harpoons and I think of Queequeg. The film of Moby Dick — and later the book — enraptured me at a tender age ...

Melt 20g (a thick slice) of butter in a large nonstick frying pan. Lightly season 2 whole filleted plaice and lower them, skin down, side by side into the hot butter. Let them cook for 3 or 4 minutes, ...

There’s a lot to be said for giving humble ingredients the respect they deserve Memorable food often comes from humble beginnings. When I was at cookery school in Cork, I remember a party at Gubbeen ...

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: ...

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 ...

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 ...

I’ve always thought of plaice as a totally underrated fish. It has beautiful rusty red spots, and it is so sweet and tender, mostly because it dines predominantly on small shrimp. On the other hand, ...

During the lockdown it seemed everyone was making sourdough bread. Yeast was in short supply and the obvious solution was to go back to the original way we made bread. It’s naturally leavened which ...