When you are ready to cook the monkfish, pour the fish stock into a fairly shallow, heavy-based pan and bring to the boil. Add the saffron strands, lower the heat and simmer gently for 2-3 minutes.

Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. Poach very gently for 4-5 minutes on one side, then turn the fillets and cook on the other side for 4-5 minutes; the stock should barely simmer.

To check if your monkfish is cooked, gently insert a needle or fine skewer into the thickest part of the fish; it doesn’t meet with any resistance, the fish is cooked. Once ready, remove the fish from the pan with a fish slice to a warmed plate; keep warm.

Simmer the poaching liquor until reduced by three-quarters, then whisk in the butter and cream. Add the peas and broad beans and simmer briefly until tender. Add the chives and lastly the tomatoes and baby spinach. Remove from the heat.

To serve, ladle the saffron sauce and vegetables into warmed bowls or deep plates. Slice each monkfish fillet and arrange on top of the vegetables. Serve at once.