To make the herby Hollandaise sauce, place a heatproof bowl over a pan of gently simmering water to make a bain marie. Put the egg yolks, vinegar, salt and pepper into the bowl and whisk the yolks over a gentle heat until the mixture thickens. Add 1-2 tablespoons iced water to loosen, the butter/Lurpak Cooking Liquid and the lemon juice.Take off the heat and whisk together to form a sauce. Set to one side.

Half-fill a medium-sized pan with water and bring to the boil, adding one teaspoon of butter/Lurpak Cooking Liquid. Add the fresh vegetables making sure they are just covered with water, then simmer, uncovered for ten minutes, making sure the vegetables do not dry out.

Whilst the vegetables are cooking, heat a large frying pan until hot and then add two tablespoons butter Lurpak Cooking Liquid. Place the halibut in the pan, skin-side down and cook for two minutes. Add the prawns to the pan and cook for a further two minutes. Season with sea salt and pepper. Carefully flip the halibut and the prawns over and continue cooking on the other side for a further few minutes, adding the bay leaf to the pan for extra flavour. Take the pan off the heat and brush the halibut and prawns with a teaspoon of butter/Cooking Liquid mixed with the crush garlic. Check and drain the vegetables.

Just before serving the fish, gently re-heat the Hollandaise sauce, adding the chopped fresh herbs. Serve the fish alongside the cooked vegetables and sauce.