Angela Hartnett served up tasty monkfish with mussels and butter beans on Saturday Kitchen.

The ingredients for the Monkfish tail are: 1 monkfish tail on the bone, cut into 4–6 pieces depending on the size, 2 tbsp olive oil, 75g unsalted butter, pinch paprika and 1 lemon, juice only.

For the mussels: 2 tbsp olive oil, 1 carrot, peeled and finely chopped, 2 sticks celery, finely chopped, 2 garlic cloves, grated, 1 leek, finely chopped, 1 bulb fennel, finely chopped, pinch dried chilli flakes, 500g mussels, scrubbed and debearded, 200ml hot vegetable stock, 300g butter beans, 1 tbsp celery leaves, left whole or chopped, 1 tbsp chopped flat leaf parsley and 1 tbsp fresh tarragon, chopped.

See Angela’s recipes in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.