| I confess to being a little intimidated by cooking whole fish. All the bones and the scales and the eyes.... not something I love to deal with. But when I do cook a whole fish I always find it a rewarding experience, the flavour cannot be beaten. This week our contributing chef Lennox Hastie gives a masterclass on how to grill flounder. He has many tips and tricks for maximising this underutilised species and even manages to make this unassuming animal look beautiful. Discover too how to roast a cabbage to turn this utilitarian veg into something wonderful. Tilly Pamment makes gorgeous cookbooks. Her latest, Handfuls of Sunshine is as pretty and sumptuous as her previous title, The Plain Cake Appreciation Society. Check out her beautiful melting moments recipe by clicking the link. We have some bonus recipes this week courtesy of Ino Kuvacic's book Dalmatia, which is also featured in our regular Journeys pages. Enjoy. | 