Peel potatoes and cut the ends off to make small barrel shapes, then melt a good knob of butter with a splash of olive oil in a pan
(the oil helps stop the butter from burning) and add the potatoes, together with a couple of springs of fresh thyme, a pinch of salt
and a grind or two of black pepper. Gently sauté the potatoes until the bottoms are golden brown, about 5-6 minutes, then turn them
over and fry for another 5-6 minutes, adding a crushed clove of garlic at the same time. Add enough chicken stock to come half way up
the potatoes, and continue to simmer gently, turning the potatoes once or twice, until they are cooked and most of the stock has been
absorbed. Meanwhile, dust fillets of plaice in seasoned flour and fry, skin side up until lightly browned, then flip over, add a knob
of butter and continue frying for another minute or so, basting with the butter. In another pan, gently fry sliced and seasoned courgettes
until tinged with brown. (A lot of fried food, I know - not very healthy - but quite tasty!)