Nigel Barden serves up lemon sole with shrimp and caper sauce on a bed of baked leeks for foodie Thursday on Radio 2 Drivetime.

The ingredients are: 2 leeks, sliced into 1cm rounds, 100g/7 tbsp butter, diced plus extra for frying, A small bunch of fresh marjoram, 1 tsp Dijon mustard, Salt and freshly ground black pepper, 2 whole lemon sole (each about 600g) filleted, 200g brown shrimps and 100g capers.