Jason Atherton cooks Cornish fish stew with garlic toast and aïoli on Saturday Kitchen.

Jason says: “Jason Atherton’s easy, hearty fish stew is packed with flavour and topped with garlicky croûtons.”

The ingredients for the garlic toast are: 3 garlic cloves, peeled and left whole, 200g butter, softened and 1 baguette, diagonally sliced into 8-12 slices.

For the aïoli: 2 garlic cloves, crushed, 2 free-range egg yolks, small pinch saffron strands, 75ml olive oil, 75ml vegetable oil, 1 tsp white wine vinegar and salt and freshly ground black pepper.