DAILY DINNERS

Heat a non-stick frying pan over a medium heat until hot then add 15g of the butter. Season the cod and as soon as the butter has melted, add the fillets to the pan and cook for 2–3 minutes on one side. Carefully turn them over and cook for a further 2–3 minutes, until the fish is opaque all the way through. Lift onto a warm plate, then cover and rest. Set the pan aside to use for the sauce.

Pop the remaining butter into a separate medium saucepan and place over a medium heat. As soon as the butter has melted, stir in the potatoes and peas. Cut the asparagus spears in half and dice the bottom half of the stems. Add these to the pan together with the samphire, if using. Season well and cook, stirring everything together, for 2–3 minutes.

To make the tartare sauce, pour the stock and cream into the frying pan the fish was cooked in. Bring to the boil, then reduce the heat to a gentle simmer. Add the mayonnaise, lettuce, gherkins, chives and crab meat. Season well then stir in the lemon juice, mixing everything together.

To serve, divide the potato, pea and asparagus mixture between two warmed bowls, top each with a portion of cod and spoon the warm tartare sauce over the top.