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: ...

In a large heavy based medium sized saucepan on medium high heat cooked the sliced onions in the rapeseed oil for 4-5 minutes to soften. Add the minced garlic and cook for a further minute before ...

To prepare the baked plaice fillets, start by cleaning the scallions: trim the base (1), cut the green part of the stalk (2), and rinse them under running water (3). Cut the scallions in half ...

To prepare the plaice with Hollandaise sauce, start with the sauce: first, make the clarified butter; cut the butter (1), let it melt in a bain-marie being careful to skim it (2), and once purified of ...

Cork on a Fork is back this summer for its third year in a row with a jam-packed programme of the very best food and drink our fine city has to offer. Taking place from August 13-17 with unique dining ...

Preheat the oven to 200C. Peel and cut the carrots into fries. Place on a baking tray with a drizzle of ½tbsp oil and the thyme leaves. Place in the oven for 20 mins, turning halfway through cooking.

3 Sprinkle the fish with salt and freshly ground pepper and lay them in 3 inches of water in a shallow baking tin. Bake in a moderately hot oven for 20 to 30 minutes according to the size of the fish.