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For the sea bass4 sea bass fillets 2 tbsp olive oil 25g/1oz butter4 tbsp white winesaltfreshly ground black pepperFor the sauce1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

1 tbsp extra virgin olive oil 15g/½oz butter3 anchovy fillets2 shallots, finely chopped1 medium courgette, finely chopped 300ml½ pint vegetable stock200g/7oz rocket, roughly chopped, plus a few handfuls to serve

Method 1. First make the sauce. Heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and cook, stirring over a gentle heat, until they have almost dissolved into the oil. 2. Add the shallots and courgette and cook until the shallots begin to soften, then add the stock, bring to the boil and simmer for one minute. 3. Stir the rocket, season with black pepper and simmer for a couple of minutes.4. Remove from the heat, allow to cool slightly, then mix in a blender until smooth. 5. Return to the pan and stir over a high heat with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.

Magret en Croûte de Lavande 2 duck fillets or magrets, about 400 grams (14 ounces) each 4 teaspoons unsprayed dried lavender flowers (check with the vendor that the lavender is safe for consumption) 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds The zest of one lemon, finely chopped 2 teaspoons fleur de sel 1/2 teaspoon freshly ground pepper Serves 4. Slash a few diagonal cuts in the skin of the meat. Combine the rest of the ingredients in a small mortar or spice grinder, and pestle or process until finely ground. Sprinkle this rub on the flesh side of the meat, wrap each piece tightly in plastic, and chill for an hour. Remove the meat from the fridge 15 minutes before serving. Preheat the oven to 200° C (400° F), and place the fillets or magrets (without the plastic wrap!) skin side down in a baking dish. Slip into the oven to bake for 15 minutes, flip the meat, and return into the oven for 5 minutes. If desired, you can switch the oven to grill mode at this point to get the skin crispy and golden. Transfer the meat on a cutting-board, and reserve the cooking juices. Cover the meat with foil, and let rest for 5 minutes. Cut each fillet in 1-cm (1/2-inch) slices, drizzle with the juices, and serve with mashed purple potatoes.