Turbot, with broad beans, courgette and dashi

By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1 tbsp vegetable oil 1 bulb fennel, thinly sliced ½ leek, thinly sliced 100g/3½oz bonito flakes 1 stick lemongrass, bashed and finely …

Sea bream, cured squid dashi minestrone

By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander 1 garlic clove, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 2 large handfuls bonito flakes 3 sheets …