Roast turbot, chicory, vegetables and a cockle ketchup

To make the ketchup put the white wine, tomato ketchup and saffron/curry in a pan and bring it to the boil. Add the washed cockles and cook until tender and instantly take them out.

Puree the cockles and add enough off the liquor to make it into a puree.

For the vegetables peal the carrots and then boil them. Once cooked shell the peas and broad beans and leave to cool.

Fry the chicory in butter until tender but it mustn't lose its colour.

Portion the half turbot by cutting down the middle and then cutting again half way down. Heat up some butter over a medium heat. Add the fish and cook for 2 mins each side.

Now season and present the dish which is really your choice.