Plaice is a striking flat fish speckled with distinctive orange spots, available to buy for most of the year but particularly succulent from summer to mid winter. Its spots are often used as an indication of freshness - the brighter the orange, the fresher the fish is likely to be. As a cheap and plentiful fish plaice used to form a staple part of working class diets across the country, meaning it was often overlooked on fine dining menus. However, its subtle flavour and juicy flesh are increasingly winning over cynics and it makes a great alternative to your usual white fish - browse our stunning collection of plaice recipes for some fantastic inspiration.

Tartare sauce - a mayonnaise-based condiment with gherkins and tarragon - makes a perfect fish sauce, particularly for battered fish. Galton Blackiston makes his own from scratch in his Breaded plaice recipe, a punchy take on a classic British simple supper.

Robert Thompson's Plaice Viennoise is a simple grilled fish recipe where the plaice is coated in a rich tomato fondue and covered in a breadcrumb and Parmesan crust. As an alternative to battering plaice you could steam the fish, as Andrew MacKenzie does in his Plaice with ginger and soy recipe.