Marcus Wareing served up a tasty Plank cooked Dover sole with samphire, mussels and clams on Tales from a Kitchen Garden.

The ingredients are: cedar plank, soaked in water overnight, handful garden herbs, such as thyme, tarragon and rosemary, 1 lemon, sliced, 3–4 tbsp olive oil, for drizzling, 1 large Dover sole, 150g fresh mussels, scrubbed and debearded, 150g fresh clams, scrubbed and debearded, ½ white onion, ½ garlic bulb, chopped, 1 rosemary sprig, 2 tarragon sprigs, 100ml white wine, handful samphire, knob of butter, salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.