The Bird at Birtle

Brill, wild garlic pesto, Formby asparagus, fermented black garlic and lemon dressing

Chef Andrew Nutter said: “This is a dish that showcases the finest of Lancashire produce.

“Simplicity is the key element letting the quality of the local ingredients shine.”

Serves 4. Ingredients 4 x 140g fillets of brill, skinned 2 tbsp olive oil For the wild garlic pesto: 100g wild garlic 30g toasted cashew nuts 50g Parmesan cheese, grated 100ml olive oil For the black garlic dressing: 50g black garlic (available online if you can’t find it locally) 1 lemon, juice and zest 100ml olive oil To serve: 1 bunch Formby asparagus, blanched Heritage tomatoes Mixed leaves Method

Take the wild garlic, cashew nuts, Parmesan and olive oil and blend to a smooth paste. Season.

Next, take the black garlic, lemon juice, zest and olive oil and blend to a smooth purée. Season.

Heat a non-stick pan until hot, add the olive oil and seal the fish for about 2-3 minutes until golden.

Turn over, and cook for a further minute.

Place the fish on a tray, add a spoonful of the wild garlic pesto and put under a hot grill for a minute.

When ready to serve, arrange the asparagus, tomatoes and mixed leaves on serving plates.

Drizzle black garlic dressing over the salad, adding the fish to the top and finally a squeeze of lemon to finish.