Food for the poor

Poor old plaice hasn't got a good name, it used to be considered as good enough for the poor, and somehow got a name as boring old "plaice and chips". But it is a superb fish with a fine, moist texture and subtle but distinctive flavour. You'll know it by the orange spots on its dark side, Plaice should only need about four to five minutes cooking if you fry or poach it.

Flounders, also called "flukes", have a slightly stronger flavour, they' won't be back in season until next spring, you've just missed this year's!.