Cheese is a firm favourite for 98 per cent of the UK's population, so here is a recipe to help you celebrate British Cheese Week (28 September - 6 October)
Serves 8 as a starter, 4 as a main course
8 small or 4 large plaice fillets
15g (oz) butter
6 spring onions, trimmed and finely chopped
100g (4oz) fresh white breadcrumbs
100g (4oz) Red Leicester cheese, grated
1 teaspoon Italian mixed dried herbs
1 egg, beaten
1-2 tablespoons milk
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/ 350F/ Gas Mark 4
2. Rinse the plaice fillets and lay them on a work surface, skin side up. Spread them with the sun-dried tomato paste.
3. Melt the butter in a small frying pan and saut the onions gently for about five minutes. Until softened. Add to the breadcrumbs with most of the cheese, the mixed herbs and the egg. Season well with salt and pepper, then mix thoroughly, adding a little milk if necessary to bind together.
4. Divide the stuffing mixture between the fish fillets, then roll them up. Place them in a buttered baking dish, tucking the ends underneath. Sprinkle them with the reserved cheese, and bake for 15-20 minutes until the fish is cooked - the flesh should be opaque, and they should flake easily when tested with a fork.
Cook's tips: Use any British cheese of your choice for this recipe - try Cheshire, Lancashire, Cheddar or Double Gloucester. Serve with fresh vegetables and new potatoes - or just with mixed salad.
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