Roll up each of the 12 plaice fillets and set aside. Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon.

A YORK chippy is creating a stir by serving up battered Cadbury creme eggs in the build-up to Easter. Peter Abrahms is selling the deep-fried sweet delicacy at Heworth Plaice for £1.70 each to ...