Matt Tebbutt served up a tasty Japanese inspired seafood version of a pot roast with monkfish, miso broth, carrots and shiitake mushrooms on Saturday Kitchen.

The ingredients are: 2 tbsp vegetable oil, 1 banana shallot, thinly sliced, 3 garlic cloves, thinly sliced, 2cm piece ginger, peeled and julienned, 1 star anise, 1 tbsp miso paste, 100g shiitake mushrooms, 4cm daikon, thinly sliced, 6 baby carrots, 50ml mirin, 50ml soy sauce, 500ml fish stock and 1 whole monkfish tail, on the bone (approx. 750g).

To serve: 3 spring onions, finely chopped and handful fresh coriander leaves.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.