Matt Tebbutt served up a tasty fish stew with saffron and thickened with harissa-spiced mayonnaise on Saturday Kitchen.

The ingredients for the mayonnaise: 2 free-range egg yolks, 250–300ml light olive oil, 1 tsp harissa paste, 1 lemon, juice only and 1½ tbsp tomato ketchup.

For the seafood bourride: 500ml deeply flavoured fish soup, or a tin of bisque, pinch saffron, 4 tbsp olive oil, 1 x 150g turbot fillet, skin on and pin-boned, 1 scallop, removed from its shell, roe discarded and cleaned, 1 small squid, cleaned and scored, 1 x 150g red mullet fillet, skin on and pin-boned, finally, 75g unsalted butter.

For the sautéed spinach and chickpeas: 1 tbsp olive oil, 50g unsalted butter, 50g fresh baby spinach an d 150g tinned chickpeas (drained weight).

To garnish: 1 tbsp chopped fresh chervil leaves, 1 tbsp chopped fresh tarragon leaves and 1 tbsp chopped fresh chives.