1. Skin the plaice and fillet each into four (ask the fishmonger to do it for you if necessary), use the trimmings to make a court bouillon

2. Peel and thinly slice the artichokes

3. Wash, trim and thinly slice the leeks

4. Melt the butter in a shallow flameproof casserole

5. Add the vegetables to the casserole and cook gently for about 5minutes while the casserole is covered

6. Add the cider or the wine and the juice of half a lemon

7. Strain in enough court bouillon to just cover the vegetables

8. Cover the casserole again and simmer gently for 30minutes until the artichokes are just tender

9. Trim and wipe the fillets

10. Season the fillets with salt and pepper and the lemon juice

11. Fold them in half and place them on top of the vegetables

12. Cover and cook over low heat for 15minutes

13. Remove the fish and transfer them to a warm plate

14. Slightly reduce the liquid in the pan and stir in the cream

15. Adjust the seasoning, replace the fish and heat through

16. Serve the fish from the casserole

List of ingredients required:

(serves 4 people)

1 lemon
Salt and black pepper
1/2 lb leeks
2 oz butter
4 fluid oz cider or white wine
2 and 1/2 fluid oz double cream
2 plaice (approximately 1 and 1/4 lb each)
1 lb artichokes