Luke Matthews serves up brill fillet with clams cooked in cider on Saturday Kitchen.

Luke says: “Simply fried fish fillets in a creamy clam sauce. If you can’t find any sea kale leaves you can substitute them for another green veg, though they are well worth a try.”

The ingredients are: 1 banana shallot, finely chopped, 50g butter, 8 clams, rinsed under colder running water, ½ garlic clove, chopped, 100ml cider, 1 whole brill (about 2kg), 25g freshly podded peas, vegetable oil, for frying, 10 small girolles (also known as chanterelle mushrooms), 50ml double cream, 1tbsp crème fraîche, 8 sea kale leaves, 4 courgette ribbons, sliced into long ribbons using a vegetable peeler, pinch of freshly chopped tarragon, dill and edible flowers, to garnish and salt and freshly ground black pepper.