Calendar An icon of a desk calendar. Cancel An icon of a circle with a diagonal line across. Caret An icon of a block arrow pointing to the right. Email An icon of a paper envelope. Facebook An icon of the Facebook "f" mark. Google An icon of the Google "G" mark. Linked In An icon of the Linked In "in" mark. Logout An icon representing logout. Profile An icon that resembles human head and shoulders. Telephone An icon of a traditional telephone receiver. Tick An icon of a tick mark. Is Public An icon of a human eye and eyelashes. Is Not Public An icon of a human eye and eyelashes with a diagonal line through it. Pause Icon A two-lined pause icon for stopping interactions. Quote Mark A opening quote mark. Quote Mark A closing quote mark. Arrow An icon of an arrow. Folder An icon of a paper folder. Breaking An icon of an exclamation mark on a circular background. Camera An icon of a digital camera. Caret An icon of a caret arrow. Clock An icon of a clock face. Close An icon of the an X shape. Close Icon An icon used to represent where to interact to collapse or dismiss a component Comment An icon of a speech bubble. Comments An icon of a speech bubble, denoting user comments. Ellipsis An icon of 3 horizontal dots. Envelope An icon of a paper envelope. Facebook An icon of a facebook f logo. Camera An icon of a digital camera. Home An icon of a house. Instagram An icon of the Instagram logo. LinkedIn An icon of the LinkedIn logo. Magnifying Glass An icon of a magnifying glass. Search Icon A magnifying glass icon that is used to represent the function of searching. Menu An icon of 3 horizontal lines. Hamburger Menu Icon An icon used to represent a collapsed menu. Next An icon of an arrow pointing to the right. Notice An explanation mark centred inside a circle. Previous An icon of an arrow pointing to the left. Rating An icon of a star. Tag An icon of a tag. Twitter An icon of the Twitter logo. Video Camera An icon of a video camera shape. Speech Bubble Icon A icon displaying a speech bubble WhatsApp An icon of the WhatsApp logo. Information An icon of an information logo. Plus A mathematical 'plus' symbol. Duration An icon indicating Time. Success Tick An icon of a green tick. Success Tick Timeout An icon of a greyed out success tick. Loading Spinner An icon of a loading spinner.

Meals for under £10: Pollack with Orange & Dill

Pollack with orange and dill
Pollack with orange and dill (Cristian Barnett)

The lovely, white flesh of pollack goes really well with a citrus dressing and the earthiness of dill.

Use a bit of Douglas fir in this dish if you can get some, it goes brilliantly with the other ingredients.

Serves 4, 20 minutes preparation, Allow 10 minutes for cooking

What you’ll need:

● 4 pollack fillets, 250g each
● Vegetable oil, for frying
● Flaky sea salt
For the dressing
● 3 unwaxed oranges
● 100ml olive oil
● 150ml cider vinegar
● 75g caster sugar
● Small bunch dill, chopped, few sprigs saved for garnish
● 2 tbsp Douglas fir pine needles, chopped

For coating
● 175g coarse yellow cornmeal
● 40g plain flour
● 1 tsp salt, 1 tsp cayenne pepper, 1 tsp garlic powder

For the garnish
● 1 orange, peeled, pith removed, segmented


1. For the dressing – pare the zest from 2 oranges, keeping a little pith on, and dice. Place in a small saucepan, cover with olive oil and heat gently over a low heat until the skin is just soft. Leave to cool.
2. Squeeze the juice from all the oranges into a small pan with cider vinegar and sugar. Bring to the boil, dissolving the sugar. Let it bubble to reduce by two-thirds until thick. Put in a bowl to cool.
3. Add the orange zest and olive oil mix to the orange juice reduction, whisk to combine. Stir in the chopped dill and pine needles. Set aside.
4. For the fish coating – mix all ingredients in a large bowl. Heat a 2cm depth of oil in a deep-sided frying pan until it reaches about 180°C. (Drop a cube of dry white bread into the oil – if the bread turns golden brown in just under a min, the oil is ready).
5. Dust the fillets on both sides with the cornmeal. Fry for 2–3 mins each side until the crust is crisp and golden brown. carefully transfer to a tray lined with kitchen paper to drain. Season lightly with salt.
6. Serve the fillets on warmed plates, garnished with the orange segments, dill, and dressing.

From Tom’s Table by Tom Kerridge, Absolute Press, £25.