Celebrity square meals: 'Grilled turbot with vignarola' by the comedian Adam Buxton

A friend of mine, Mark Sainsbury, opened the restaurant Moro with Sam and Sam Clark, and he has the Zetter in Clerkenwell, London, too.

A friend of mine, Mark Sainsbury, opened the restaurant Moro with Sam and Sam Clark, and he has the Zetter in Clerkenwell, London, too. I eat at both quite a lot, and this is my favourite dish from the Zetter. I got the chef to provide the recipe - you wouldn't want one of mine.

4 turbot fillets, around 200g each
300ml good olive oil
2 onions
1/2 bunch of mint, roughly sliced
1 clove of garlic, finely sliced
200ml vegetable stock or light chicken stock
4 artichoke hearts
400g broad beans
400g peas
Juice of 1 lemon

Finely dice the onion and cook with 100ml of the olive oil until very soft and sweet tasting, but try not to colour them. When almost ready add the garlic and cook for two minutes.

Blanch the broad beans and peas in boiling salted water for one minute, then refresh them in iced water.

Cut the artichokes into wedges. Fry them in a hot pan with salt and pepper till lightly coloured - remember to dry artichokes on cloth before adding them to the hot pan. Add the onions, broad beans, peas, half the mint and the rest of the olive oil, and check your seasoning.

Add half the stock, and continue to add so the mixture's moist but not sticking. Cook for 15 minutes to an hour, according to taste, adding the rest of the mint at the end.

Meanwhile, brush the turbot fillets with oil and add a little salt and pepper and grill. Serve the two together with a slice of lemon.

Adam Buxton is appearing in 'Funny Money', a comedy gala in aid of the Unicef Asia Tsunami Children's Emergency Appeal, at the Prince of Wales Theatre, London W1 (0870 850 9189), on 6 February.