Ollie Dabbous served up a tasty Cornish monkfish with saffron and fennel stew on Saturday Kitchen.

The ingredients for the mussels: 250ml white wine, 1kg mussels, debearded and washed, broken mussels discarded.

For the garlic mayonnaise: 3 free-range egg yolks, 2 large garlic cloves, minced, 1 tsp Dijon mustard, ½ lemon, juice only, 2 tbsp Chardonnay vinegar, large pinch fine sea salt, small pinch caster sugar, 250ml vegetable oil and 150ml extra virgin olive oil.

For the bourride: 8 new potatoes, 200g green beans, 50ml olive oil, ½ white onion, core removed and cut into segments, ½ fennel bulb, thinly sliced, 2 celery sticks, peeled and sliced on an angle into 2cm pieces, 1 leek, halved, washed and sliced on an angle into 2cm pieces, pinch saffron, 4 strips orange peel, 2 star anise, 1 glass vermouth, 100ml double cream, 8 confit or jarred artichoke hearts, halved, 500g monkfish goujons, finger length, lightly seasoned, 4 handfuls baby spinach, washed, 1 tbsp roughly chopped thyme, handful fennel fronds and pinch fennel pollen.

See recipes by Ollie in his book titled: Essential available from Amazon now.