Take 200g of peeled artichokes and cut into 2 cm pieces. Add to water, bring to the boil and cook until tender, about 35 minutes. Drain and puree with double cream, salt and pepper and about 25g butter. Keep warm.

Cut the remaining artichokes in half lengthwise. Season, drizzle with olive oil and roast in a preheated oven at 180C for 30 minutes.

Drizzle 25ml of the oil into a hot pan over a medium heat. When hot add the fish, skin side down and fry for 3 minutes per side. When ready, add butter and coat.

Place a second pan on a medium heat and add more oil. When hot add the pancetta. Fry for a few minutes until crispy, turning once. Remove and keep warm then add the mushrooms. Fry for a couple of minutes, adding butter, if the pan gets too dry, until coloured nicely. Turn once then remove and keep warm. Add the spinach and cook for a minute or so until it is wilted.

Remove the fish from its pan and add the red wine. Reduce a little then add the stock and reduce again. Thicken with a little butter.

To serve, place the spinach on the plate with several spoons of puree. Place the hake on top and arrange the roasted artichokes, pancetta and ceps around it. Finish with the sauce and garnish with a couple of raw spinach leaves.