Nathan outlaw cooks a turbot with bacon, peas and ale on today’s Spring Kitchen with Tom Kerridge.

Nathen’s ingredients are: 1 turbot, fins trimmed, split down the centre bone and cut into steaks with the bone in, light rapeseed oil, 75g unsalted butter, 20 small shallots, 12 garlic cloves, 1 rosemary sprig, 100ml red wine vinegar, 750ml beer, 500ml Fish stock, 8 rashers streaky smoked bacon, 200g peas, 3 tablespoons, flat-leaf parsley, cornish sea salt, freshly ground black pepper.