José Pizarro served up tasty monkfish with prawns, lentils and fresh vegetable skewers on James Martin’s Saturday Morning.

The ingredients are: 200g brown lentils, Sea salt, Freshly ground black pepper, 5 vine-ripened tomatoes, 1 onion, finely chopped, 4 garlic cloves, finely sliced, 2 teaspoons pimentón de la Vera, Few sprigs of thyme, leaves picked, Olive oil, for frying, 600 g monkfish, cut into cubes, 12 large raw shell-on prawns, 1 green bell pepper, cut into chunks, 1 courgette, cut into chunks and 1 red onion, cut into thin wedges extra-virgin olive oil, for drizzling.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.