Nigel Barden served up a tasty red mullet with pea risotto and tapenade dressing using a recipe by Danny Mills on Radio 2 Drivetime.

Ingredients for the Tapenade Dressing are: 100g pitted black olives, 1 clove garlic, finely chopped, 1 tsp fresh thyme leaves (no stalks), 1 anchovy fillet, very finely chopped, 150ml olive oil.

For Thee Pea Purée: 300g frozen peas, 200ml chicken stock and 50g unsalted butter.

For The Risotto: ½ onion finely chopped, 1 clove garlic, finely chopped, 50g unsalted butter, 150g arborio rice, 300-400ml chicken stock (warmed), 50g freshly grated parmesan, 12 tbsp of the Pea Purée, Salt and Pepper.

For The Red Mullet: 12 red mullet fillets (2 per person if small) skin on, but pin-boned and scaled, 2 cloves garlic, peeled and sliced, Squeeze lemon juice, chopped sun dried tomatoes and Frisee lettuce for garnish.