Rick Stein serves up a delicious looking monk fish dish at his cookery school in Cornwall on today’s Spring Kitchen with Tom Kerridge.

Rick says: “Here monkfish fillets are cooked in an aromatic fennel and garlic coating and the sauce is flavoured with spring ingredients and a splash of aniseed liqueur.”

The ingredients for Rick’s dish are: 16 large garlic cloves, 100g unsalted butter, 450g fennel bulb, 600ml fish stock, salt and freshly ground black pepper, 100g semolina, 15g sprigs wild fennel leaves, 4 x 225g pieces prepared monkfish fillet, 4 tbsp sunflower oil, 2 tsp lemon juice, splash aniseed liqueur and 20g wild garlic leaves, sliced.