Paul Ainsworth serves up Brown butter Cornish hake with ‘pressure-cooked’ spring soup on Saturday Kitchen.

Paul says: “Once the prep is done this dish will take very little time and its fresh flavours are certain to impress.”

The ingredients for the hake are: 250g butter (unsalted or salted depending on your preference), cubed, 4 x 150g-200g hake fillets, skin on, sea salt flakes and 1 lemon, zest and juice only.

For the pressure-cooked soup base: 1 litre good-quality chicken or vegetable stock, 3 tbsp extra virgin olive oil, plus extra to serve, 300g smoked streaky bacon or pancetta, chopped, 1 head fennel, chopped into 1cm cubes, 1 medium onion, finely chopped, 3 garlic cloves, finely grated, 2 sticks celery, peeled and chopped into 1cm cubes, 100g dried spaghetti, broken into bite-sized pieces, 2 sprigs rosemary, 4 sprigs thyme, 4 ripe plum tomatoes on the vine and sea salt flakes.

For the spring greens: 6 asparagus spears, woody ends removed, peeled, 1 bunch spring onions, finely sliced, 100g fresh peas, podded, 100g broad beans, 6 baby courgettes, thinly sliced, 100g green beans, finely chopped, ½ bunch radishes, cut into quarters, 1 small handful fresh basil, 1 small handful fresh chives and freshly ground white pepper.