Tom Kerridge serves up fried hake with button mushroom and vinegar sauce on Food and Drink.

Tom says: “This unusual dish combines meaty hake with rich mushrooms and an elegant, buttery take on braised celery.”

The ingredients for the hake and butter sauce are: 2 x 200g slices of hake, cut through the bone, pinch sea salt flakes, 3-4 tbsp plain flour, for dusting, 1 tbsp vegetable oil, 50g butter, splash malt vinegar, 1 tbsp fresh thyme leaves, 1 tbsp demerara sugar and 2 tbsp chopped celery leaves, plus extra for garnish.