Hake with courgettes, Provençal mussel sauce and crispy breadcrumbs

Matthew Tomkinson draws on the flavours of Provence for this hake and mussels recipe. Matthew uses Coco de Paimpol beans, a revered white French bean with a creamy flavour and beautifully tender texture - a good supermarket alternative would be haricot, cannellini or butter beans.



Link to full recipe (courtesy of greatbritishchefs.com)

Cooking style
Preparation: Moderate