Cook time: 55 minutesFourThis is a great way to utilise the head bones from a flatfish like a turbot, brill or large plaice.
I’ve used half a turbot but you may want to use a whole fish depending on the type and size.The sauce is more or less a refined fish soup and it freezes really well, if you have any leftover.Prep time: 20 minutesCook time: 1 hour 30 minutesTwo to fourRum baba is a classic dish, and you can serve this with any soft fruit, such as blueberries or blackberries.Prep time: 30 minutes, plus proving and freezingCook time: 20 minutes, plus soaking and coolingEightRead last week's column: Mark Hix’s autumnal recipes featuring the best of wild British produceWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
Read more on telegraph.co.uk