Tommy Banks served up a tasty John Dory with vegetables and a lemon verbena stock on Sunday Brunch.

The ingredients are: 200ml water, 5 lemon verbena leaves, 5 pieces dried shiitake mushrooms, 50g butter, plus an extra knob to cook the fish, 100g fresh peas, 100g fresh broad beans, 2 young onions, cut into 1cm slices, 100g young carrots, diced, 100g turnips, diced, 100g baby fennel, diced, 1 tbsp vegetable oil, 1 John Dory fillet, cut into 2 portions and 1 chive flower head.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.