Nothing tastes better than fresh ingredients, and this blog post pays homage to the simple but mouth-watering vegetables grown from the garden at home, paired with a delicious dover sole… The veg garden at home was bursting with treats, so Mum and I went out and grabbed some of our Arran Pilot potatoes and broad beans to accompany our fish… And swiped some fresh mint along the way too… Then it was simply a matter of podding the broad beans and getting the fish on. We had the whole dover sole, which is perfect for a light supper for two people. Just melt some butter in a large frying pan and cook the fish for about 7-8 minutes on each side. Meanwhile boil the potatoes for about 10 depending on size, and broad beans for 5 mins, with your sprig of mint… And then scrape the skin off the fish, and slide your knife down the spine, and gently push the two fillets off the bone. Then flip the fish over and do the same again, making sure you scrape the skin off both sides. Enjoy with a wedge of lemon and some butter, if you fancy it, and a glass of elderflower cordial with fresh mint. It really was as fresh as a daisy and although simple, simply delicious.