Mediterranean-Style Sea Bass & Pepper Stew With Sunny Mayo

Chop your cherry tomatoes in half

Peel and finely chop your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the sliced onion, diced carrot, chopped tomatoes, sliced pepper and garlic with a pinch of salt and sugar and cook for 10-12 min, or until the onion has started to soften

Boil a kettle

While the vegetables are cooking, combine your vegetable stock mix and half your ground turmeric (save the rest for later!) with 250ml [330ml] [430ml] boiled water – this is your turmeric stock

Once the vegetables have softened, add your tomato paste and cook for 1 min, stirring continuously

Add the turmeric stock and bring to the boil over a high heat, once boiling, reduce the heat to low and cook for 5-6 min or or until it's reduced to a bolognese-like consistency

Tip: If you like it more saucy add a splash more water!

Meanwhile, chop your parsley finely, including the stalks

Stir most of the chopped parsley (save the rest for garnish!) through the cooked stew – this is your Mediterranean-style stew

Pat your sea bass fillet[s] dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, combine the remaining ground turmeric with 1 tsp [1 1/2 tsp] [2 tsp] cold water in a small bowl and stir until you have a smooth paste

Add your mayo with a drizzle of olive oil and a pinch of salt and pepper and whisk together – this is your sunny mayo

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through, then spread with a knob of butter

Cut each buttered half into triangles – this is your buttery ciabatta