Nigel Barden serves up braised turbot in beer with bacon, shallots and peas on Radio 2 Drivetime.

The ingredients are: 1 turbot, about 1.5kg, fins trimmed, split down the centre bone and cut into steaks with the bone in, Light rapeseed oil for cooking, 75g unsalted butter, 20 small shallots, peeled, 12 garlic cloves, peeled, 1 rosemary sprig, 100ml red wine vinegar, 750ml beer (Doom Bar or any good quality bitter), 500ml fish stock, 8 rashers of streaky smoked bacon, 200g peas (fresh or frozen), 3 tbsp flat-leaf parsley, chopped and Cornish sea salt & freshly ground black pepper.