Instructions: Preheat oven to 220c/425f/Gas 7.

1 Finely chop half the spring onions. Cut along each side of the backbone

of the mullet down to the tail. Snip through the end of the backbone at the tail end with some scissors and remove the backbone.

2 Heat 25g/1oz butter in a roasting pan until melted, add the stock cube, 150ml/ 1/4 pint hot water, garlic, chopped spring onions, chopped parsley and chives, add the fish and flatten out.

3 Add the mullet backbone to the pan, transfer to the oven and cook for about 8-10 minutes, or until the fish is cooked through.

4 Cut 4cm piece off the top of the pepper, remove the seeds and chop.

Cut

the remainder of the pepper in half lengthways, remove the seeds and blanch in a pan of boiling water for two minutes, then drain.

5 Place the blanched pepper in a shallow dish, drizzle over the olive oil and cook in the oven for about 10 minutes, or until tender. Cook the noodles according to the packet. Drain.

6 Heat the white wine in a pan, chop the watercress leaves and add to the pan. Cook briefly until wilted. Blitz in a mini food processor until smooth. Carefully put the fish onto a warm plate.

7 Sieve the juices from the roasting pan into a pan and simmer rapidly until reduced by about half. Add the pureed watercress, whisk in the cream and 25g/1oz butter and warm through. Season.

8 Heat 3 tbsp vegetable oil in a frying pan. Add the bread cubes and cook

until golden brown. Cut the remaining spring onions into 2cm pieces.

Heat 1 tbsp vegetable oil in a wok. Add the chopped pepper and spring onion pieces and stir-fry for a couple of minutes.

9 Spoon half the stir-fried vegetables into the middle of the fish.

Spoon

the sauce around the fish, sprinkle over the chopped dill and add the fried bread cubes.

10 Add the drained noodles to the remaining vegetables in the wok and toss. Pile the noodles onto a plate and sit the roasted pepper on top.

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