Rick Stein served up crispy grilled cod with aioli, butter beans and a boiled egg on Saturday Kitchen.

The ingredients for the cod are: 50g dried butter beans, 2 eggs, 1 fennel bulb, 4 fillets of cod, skin on, each about 175-200g, melted butter, for brushing , 6 basil leaves, thinly sliced, 1 tsp sea salt and freshly ground black pepper.

For the aioli: 4 garlic cloves, peeled, ½ tsp salt, 1 medium egg yolk, 2 tsp lemon juice and 175ml extra-virgin olive oil.