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Lemon Sole Curry


  • 1 medium lemon sole fillet
  • 1 can chickpeas
  • 4 new potatoes, diced
  • 1 cup chopped kale
  • 1 small onion, diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp medium curry powder
  • 1tbsp olive oil
  • salt and pepper


  • Use a big, heavy pot with a lid
  • Heat the pan on medium, add the olive oil, onion, garlic & ginger and saute until soft
  • Add the curry powder and stir for 2 minutes or until the spices become fragrant
  • Add in the kale and potato and cover with water
  • Put on a lid and simmer on medium/low heat for 15 minutes or until the potatoes are fork tender
  • Stir in the chickpeas
  • Top with the fish fillet and replace the lid to steam the fish for 10/12 minutes
  • Gently flake the fish with a fork and serve while hot

Plaice with lemon dill butter

With the classic combination of fresh fish, delicate herbs and a burst of lemon, this recipe puts dinner firmly in its plaice!  Serve with seasonal Jersey Royal potatoes, drenched in butter


  • 2 Plaice fillets
  • Small handful of panko breadcrumbs
  • 2 – 3 tbsp fresh dill, finely chopped
  • 1 tsp paprika
  • Pinch of salt
  • Olive oil
  • 4 lemon slices
  • Generous knob of butter
  • Juice of half a lemon


Preheat your grill to medium heat.  Meanwhile, in a bowl, mix together the panko breadcrumbs, ½ tsp fresh dill, paprika and salt.

In a well-greased grill pan, lay your plaice fille skin side down, and sprinkle over the breadcrumb mixture.  Drizzle the fish with a little olive oil and add the 4 slices of lemon.  Grill for 10 minutes or until the thickest part of the fish is cooked through.

Whilst the fish is cooking, heat up the butter in a saucepan until it melts.  Then add the lemon juice and the remaining dill and stir well.

Once cooked, plate up the fish and pour over the lemon and dill butter.

Serve with new potatoes and seasonal greens

Moules Frites

Let’s be honest, a bowl of steaming mussels is a dish for any season!  They’re fragrant and juicy for the spring and summer months, but also warm and comforting making them perfect for winter.


  • 1kg Mussels
  • 2 large potatoes
  • Vegetable oil for deep-frying
  • 20g butter
  • 2 shallots, finely chopped
  • 1 red chilli, finely chopped
  • 3 garlic cloves, minced
  •  Handful of parsley
  • 300ml creme fraiche
  • Juice of half a lemon


Slice the potatoes into thin chips and soak them in a bowl of cold water for a least 30 minutes to get rid of excess starch.

Clean the mussels.  Once clean, put them in a bowl of cold, salted water and set aside.

Drain the potato chips and pat dry with a clean towel.  Pour the oil into a deep frying pan (you want the oil to be about 2 -3 cm deep) and turn the hat on medium-low until hot, then blanch the chips for 4 – 5 minutes.  Leave them on kitchen paper to absorb any excess  oil.

Drain and rinse the musels and, in a large saucepan, melt the butter on a low heat and fry the shallots, garlic and chilli until soft.  Add the parsley, mussels and wine.  Then turn up the heat, cover and cook for 5 –  7 minutes, shaking occasionally.

Finish off the chips by making them extra crispy.  Heat the same oil up to a high heat and deep fry the chips again for roughly 2 minutes.  Take them out and place them on kitchen paper and season with salt.

Stir the creme fraiche and lemon juice into the pan of mussels and serve immediately with the fries and crusty bread on the side.

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