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, ...

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 ...

In this interview, Chris Van Assen, Marine Advisor and Elies Arps, Senior Advisor Seafood Markets from WWF Netherlands explain why WWF engages with important industry players such as the Ekofish Group ...

Many people turn their nose up at plaice because it reminds them of a plateful of over-grilled pappy white flesh and bones last seen in a seaside pub that wants you to think it was caught just outside ...

This is a very nice way to prepare plaice. It’s OK grilled and nice tranches are good roasted on the bone, but I don’t think anything can beat it cooked in breadcrumbs. This somehow brings out the ...

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, ...

Have you seen a spotted plaice? Probably. Marine biologists have now studied the spotted insides of plaice. Have you seen a spotted plaice? Probably. However, marine biologist Helen Nilsson Sköld at ...

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 ...

Confidence is a wonderful thing. Over in Grand Central, it seems that confidence is always going to be sky high at Tasty Plaice. With a slogan like this on the lid “Probably the best fish & chips in ...