1 carrot, peeled and diced
1 celery stick, finely sliced
6 chestnut mushrooms, quartered
1 garlic clove, finely chopped
1 gherkin
1 leek, finely sliced
1 lemon, zest and juice
handful fresh mint leaves
1 onion, finely chopped
handful fresh flatleaf parsley
1 tsp chopped fresh thyme leaves
1 tbsp chopped fresh thyme leaves
seasonal green vegetables and crusty bread, to serve
1 tsp English mustard
1 tin salted anchovies in olive oil, drained and chopped
400g tin cannellini beans, drained and rinsed
1 tbsp capers in brine, drained
salt and freshly ground black pepper
good drizzle olive oil
1 tbsp olive oil
2 tbsp extra virgin olive oil
500ml/18fl oz fish or vegetable stock
50g/1¾oz unsalted butter
1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed
8 slices salami, sliced