Glynn Purnell served up roast hake with wild garlic, asparagus, Morecambe shrimps and garlic flowers on Saturday Kitchen.

The ingredients are: 300g salted butter, 6 wild garlic leaves, plus wild garlic flowers to garnish, 12 asparagus spears, 1 tbsp vegetable oil, 4 x 125g hake fillets, skin on, 200g potted shrimp, ½ cucumber, peeled and diced, 150g baby capers, ½ lemon, juice only and 1 tbsp roughly chopped parsley.