Marcus Bean served up a tasty salmon fillet with wild garlic pesto, bacon, peas, lettuce and new potatoes for an alternative Easter feast on this morning.

The ingredients for the pesto are: 1 large bunch of wild garlic, washed , 50g hazelnuts (alternatively almonds, peanuts, pine nuts), 60g Parmesan, grated, 160ml olive or rapeseed oil , Salt and pepper, to taste, 1-1.2kg side of salmon, pin boned and skin removed (reserve the skin and cook in the oven for salmon skin crisps), 150g thick cut smoked streaky bacon, chopped, 700g seasonal medium new potatoes and A few pieces of butter.

For the seasonal greens: 70g unsalted butter, 1 small bunch of spring onions, chopped into whites and greens, 500g frozen garden peas, defrosted, 100ml white wine, 1 medium iceberg lettuce, sliced, Fresh thyme leaves , 2-3 tbsp freshly chopped chives, Pinch of caster sugar and 10-15 fresh mint leaves.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.