Faster Chef

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Sea bass with English asparagus

Sea Bass with English asparagus, samphire and morels

By Private Chef Duncan Ray

Private chef from Fleet - Duncan Ray

Method

• Peel asparagus, cut into 1 inch sections.
• Wash samphire disregarding the black tips and stalks.
• Wash morels lightly in water to remove grit and leave to dry on kitchen paper.
• Bring butter and water to boil in 9' frying pan, add the asparagus.
• Add samphire and morels and cook for a further 1 min.
• Remove from heat and keep hot. Season with salt and pepper.
• Place fish skin side down in pan. Cook for 1 or 2 minutes.
• Serve and drizzle with hazelnut oil.

You can listen to Jon Cuthill on BBC Radio Solent every weekday from 9am-1230pm.