Angela Hartnett served up a tasty signature ‘Seagan’ hake with cauliflower and Italian Castelfranco dish on This Morning.

The ingredients are: 1 cauliflower, broken into florets, ½ tsp cumin powder, Oil, for drizzling, 150g sourdough torn into large croutons, 25g raisins, 25g blanched almonds, pine nuts or walnuts, 8 anchovies, 1 bunch radishes, each one halved, Small bunch of flat leaved parsley, coarsely chopped and 6 hake fillets, about 175g each, skin on.

For the vinaigrette: 120ml olive oil, 30ml red wine vinegar, ½ tsp Dijon mustard, 1 small garlic clove, grated, 1 head of radicchio, chicory, Castelfranco or a large bag of wild rocket, leaves separated and Salt and freshly ground black pepper.

See Angela’s recipes in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.