New recipe again last night - it's been a bit of an experimental week. This one came from Jamie Oliver - fillets of plaice stuffed with olive, anchovy and oregano paste and cooked in the oven in garlicy tomato-y sauce. Gorgeous. Except never ever buy plaice with the skin on - it's impossible to get off, unless you're a fishmonger with lethally sharp knives and years of practice. I gave up after 10 minutes of swearing...

The Observer's now managed (finally) to update its food section with the article I was wittering about on Monday. Go read...