Message from George McIvor, Chairman of The Master Chefs of Great Britain

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs.

This issue we have two fantastic recipes that have been created by Jodie McKenna who is a student currently undertaking the SVQ Level 6 Professional Cookery course at South Lanarkshire College.

Official tasting notes

Lemon sole is a flatfish from the family Pleuronectidae which is native to shallow Northern European seas.

Usually, the fish is reddish brown in colour with speckles of orange, yellow, pink or green and an orange patch behind its pectoral fin.

Notes: Lemon sole has a delicate, sweet white flesh and, traditionally, is best cooked simply, either grilled or fried, and served with a light sauce. 

Fun Fact: The lemon sole isn’t actually a sole at all, nor does it taste of lemon. It’s actually a flounder and the lemon part of its name comes from the French word ‘limande’ which is used to refer to most flatfish.

1. Sensational seafood

The first recipe created by Jodie is this stunning dish where fillets of lemon sole have been paired with West Coast langoustines, spinach and a shellfish foam in what is a true celebration of seafood.

2. Mussel-ling in

Jodie’s second dish is a delicious, fresh recipe where the lemon sole is complemented by fresh peas, mussels cooked in cider and a brown butter sauce.

3. Taco ‘bout it

The lemon sole is lightly spiced with garlic, chilli and lime then pan-fried to deliver bags of flavour. The toasted tacos are filled with the lemon sole, avocado salad, pickled onions and finished with a zesty Hellmann’s Real Mayonnaise.

4. Simply served

Arguably the best way to serve the delicate flavours of lemon sole is simply with a light butter sauce. In this recipe capers
have been included along with lightly grilled asparagus tips to balance out the dish.

5. Fish supper

Fish and chips is undoubtedly a takeaway favourite across the nation. Switch up your fish and chip offering from your usual fish to lemon sole goujons served alongside delicious thick cut chips and tartare sauce.

Waste not want not

When it comes to the ‘fin-to-gill’ eating trend, it’s difficult to know where to start.

Look at your menu to understand which parts of your fish or seafood are usually thrown away then look at different recipe ideas and uses for those parts. You can start by making simple changes such as keeping the skin on, ensuring its delicious and crispy then work towards using the more unusual parts of the fish such as the cheeks, tongues and livers.


Spring onion, Passion fruit, Sorrel, Spring Lamb, Rhubarb, Purple sprouting broccoli