Paul Ainsworth served up tasty roast turbot with Cornish seafood stew, lumache pasta, carrot and celeriac on James Martin’s Saturday Morning.

The ingredient are: 2 x 180g portions turbot, 200g fresh prepped squid, 15 mussels steamed and picked from the shell, 15 cockles steamed and picked from the shell, 150g fresh lumachelle pasta or Macaroni, 200g fresh fish stock, 50g unsalted butter, 35g green pesto from the jar is fine, 6 basil leaves chopped into strips, 1 large carrot peeled and sliced thin, 100g celeriac sliced the same size as carrot, 1 lemon zest and juice, 1 lime zest and juice, Olive oil for cooking and Sea salt and pepper.

See more Cornish seafood recipes in the book titled: Cornish Fish Recipes available from Amazon now.