Paul Ainsworth served up a tasty Cornish gurnard vignarola (spring vegetable stew) on Saturday Kitchen.

The ingredients for the vignarola are: 1 tbsp olive oil, 100g Alsace bacon, chopped, trimmings retained, 50g smoked butter, 2 leeks, white parts only finely chopped, 4 sprigs fresh thyme, 2 garlic cloves, crushed, 100ml white wine, 300ml chicken stock, infused with the bacon trimmings, 200g frozen or fresh peas, 100g frozen or fresh broad beans, 75g asparagus, trimmed and chopped, 100g pickled baby artichokes, cut into quarters, 10g fresh mint, chopped, 10g fresh chives, chopped, 10g fresh chervil, chopped, ½ lemon, zest and juice, sea salt and freshly ground black pepper.

For the gurnard fillets: 1 tbsp olive oil, 2 x 150g Cornish gurnard fillets, skinned and pin-boned, 50g caramelised brown butter, 1 lemon, zest only and sea salt.

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