Sabrina Gidda served up tasty BBQ monkfish with chickpea and morcilla Cassoulet on James Martin’s Saturday Morning.

The ingredients are: 1 x Monkfish tail trimmed of sinews, Maldon Salt, 1 x tsp sweet smoked paprika, Glug vegetable oil, 1 x lemon juice & zest and Black pepper.

For the cassoulet: Glug Olive oil, 1 x jar chickpeas, 4 x large grilled red peppers in oil, 2 x lemons, 1 x bulb fennel diced, 1 x carrot diced, 1 x celery diced, 4 cloves garlic, 1 tsp fennel seed and 1 tsp chilli flake.

For the salsa verde: x small jar pickled chillis, Handfull of parsley, Glug Extra virgin olive oil, Splash Sherry vinegar, 2 x shallots finely diced and 1tbsp Dijon mustard.

For the crumb: 100g sourdough breadcrumbs, 2 tbsp extra virgin olive oil, Lemon thyme, 200g morcilla de burgos and 2 tbsp chopped parsley.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.