Rick Stein served up a tasty and simple one pot hake with clams, cockles, asparagus and peas dish on Saturday Kitchen.

The ingredients are: 4 x 200g pieces skinned hake fillet, 200g asparagus tips, 250g peas, fresh or frozen, 1 tbsp 6 tbsp olive oil 4 garlic cloves, finely chopped , 100g finely chopped shallot, 175ml dry white wine, 100ml Fish stock 250g small clams, such as carpetshell, washed 1 tbsp chopped flat-leaf parsley Salt.