Paul Ainsworth served up a tasty Whole Roast Monkfish with Spring Vegetables and Ham on James Martin’s Saturday Morning.

The ingredients are: 1 medium monkfish tail cleaned, 10 sprigs thyme, 10 sprigs rosemary, 2 bay leaves, Salt and pepper, 50 ml olive oil and Butcher’s string.

For the Spring Vegetables: 70g fresh podded peas, 70g fresh shelled broad beans, 8 spears of asparagus sliced into rounds with tips kept whole, 2 baby gem lettuce sliced, 100g fresh morel mushrooms washed and kept whole, 15g chives chopped finely, 15g tarragon chopped into dice, 15g chervil chopped, 200ml ham stock, 150g unsalted butter diced, 1 large shallot diced finely, 2 cloves garlic grated finely and 10ml olive oil.

To serve: 1 leg Dehesa de Solana ham or any good carved Iberico ham, 1 lemon and 1 lime.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.