Tom Kitchin served up tasty poached monkfish with vegetables on James Martin’s Saturday Morning.

The ingredients are: 4 pieces of monkfish tail fillet, about 150g each, 100ml fish stock, Pinch of saffron strands, Sea salt and freshly ground black pepper, 30g unsalted butter, in pieces, 1 tablespoon whipping cream, 200g freshly podded peas, 200g freshly podded broad beans, skinned, 1 teaspoon chopped chives, 100g cherry tomatoes, halved and 100g baby spinach.