James Martin served up a tasty lemon sole stew with beans and chorizo inspired by a fish stew dish served to Rick Stein by Evanna at the Villa Spiza restaurant in Croatia on Saturday Kitchen.

The ingredients for the bean stew are: 2 tbsp olive oil, 200g cooking chorizo, cut into small chunks, 1 tomato, peeled, seeds removed, finely chopped, 2 garlic cloves, chopped, 1 shallot, chopped, 110g roasted peppers (from a jar), thickly sliced, 350g tinned haricot beans, drained, 2 sprigs rosemary, finely chopped, 4 sprigs thyme, finely chopped, 2 tsp sweet smoked paprika, 250ml chicken stock, 50g unsalted butter, 5 tbsp double cream and 2 tbsp roughly chopped flatleaf parsley.

For the fish: 2 tbsp olive oil, 1 whole plaice or lemon sole, filleted and pin boned and 50g unsalted butter.