Each month, Derek Freeman, owner and founder of the award winning UK private jet fine dining company, Bon Soirée, brings you seasonal recipes from the company's new menu for you to try at home.

Ingredients: 70g fillet of grey mullet. 1 tbsp blanched peas. 5 extra trimmed 2 inch asparagus stems. Truffle oil. 5 sautéed pearl onions. 3 thin slices of black summer truffle. Cep purée: Garnish: 100g frozen cep mushrooms. Truffle oil. 25g butter. 3 thin slices of black summer truffle. 1 clove garlic, 1 sprig of thyme. Dill leaves.

Method:

• Cook the mullet skin side down in a little oil for 3 minutes until skin is golden and crispy.

• Transfer the fish to the oven for 1 minute.

• Blanch the asparagus and peas and lightly sauté the onions until golden.

• Mix the vegetables together with the thinly sliced truffles.

• For the cep purée, slowly sweat down the frozen ceps with the garlic, butter, thyme and plenty of seasoning, when the ceps are cooked through, add in a splash of double cream and reduce slightly.

• Pour the mixture into a jug blender and purée until smooth.

• Spoon a small amount of puree into the middle of the plate and top with the vegetables, truffles and the fish.

• Garnish with a few drops of truffle oil and dill leaves.