Anna Haugh and Vanessa Feltz served up tasty turbot fillets with burnt Irish butter sauce and a sweetheart cabbage salad on Anna haugh’s Big Irish Food Tour.

The ingredients for the turbot are: 2 turbot fillets ( 150–200g each), skin removed, boneless and 200g salted butter, cubed.

For the burnt butter sauce: 130g unsalted butter, cubed, 2 whole garlic cloves, peeled and smashed, 1 banana shallot, finely chopped, ¼ tsp black whole peppercorns, 100ml white wine and pinch salt.

For the sweetheart cabbage salad and dressing: 75ml/5 tbsp rapeseed oil, 1 tsp caraway seeds, toasted and ground, 1 tsp runny honey, 25ml/5 tsp white wine vinegar, ½ sweetheart cabbage, thinly sliced or shredded, salt and freshly ground black pepper.

To serve: 2 garlic flowers, petals removed, 25g capers, left whole, 2 radishes, thinly sliced and 1 tbsp cress.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.