Tommy Banks served up tasty monkfish with fermented mushroom, leeks and chilli oil on Saturday Kitchen.

The ingredients for the fermented mushroom glaze: 250g chestnut mushrooms and 7.5g salt.

For the mushroom liquor: 100g dried mushrooms and dash soy sauce.

For the chive oil: bunch chives and 100ml vegetable oil.

For the sauce: 20g butter, 1 leek, white part only, thinly sliced, 250ml fish stock, 70ml fermented mushroom juice, 125ml double cream, 10ml chive oil, salt and freshly ground black pepper.

For the monkfish: 100g unsalted butter, 200g monkfish tail, trimmed and rolled, 100g winter chanterelles and 10g fermented gooseberry juice or lemon juice.

See recipes by Tommy in his book titled: Roots: Farm to Table Recipes from the Black Swan, a Restaurant in the English Countryside available from Amazon now.