Miranda’s Kitchen: Grilled Dover sole, Pickled Rose Petals & Chive Flowers

Summer Sunday cooking should be fresh, simple and fabulous, and this sole recipe doesn’t disappoint.  Ridiculously pretty and all edible – it’s a visual feast as well as a treat for the tongue!

miranda-dover-soleServes Two


  • 2 roses
  • 120ml white wine vinegar
  • 3 tbsp raw honey
  • 2 tsp Maldon salt
  • 2 skinned Dover sole
  • 2 tbsp olive oil
  • 1 chive head flower
  • 1 bunch trimmed asparagus
  • Seasoning and extra olive oil


To make the pickle place the vinegar, honey & salt into a china bowl. place in the microwave for 2 mins, stir then put back in for a further 1 minute.

Set the pickle liquor aside until it has cooled.

Pick the rose petals, wash then place into the pickle, stir and leave.

Heat the grill to a high temperature. Pop the fish onto a tray then drizzle with olive oil, season and place under the grill for 8 minutes or until golden. Drop the grill shelf and cook for further 6-8 minutes.

Boil a pan of water with a little salt and cook the asparagus for approximately 3-4 minutes.

Once the fish is cooked serve with the rose petals and a little pickle juice, Pick the chive flowers, wash, then sprinkle over the fish.

Serve with asparagus and some olive oil.

Inspired by my Mother & Grandmother, cooking has always part of my life.

With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.

My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.

I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.

These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.

I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.

Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.

In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.