John Torode gives budding chef Louis a lesson in TV cooking

Louis Makepeace has dreamt of being a chef his entire life, but because of his 3ft 10 height, he may not be able to start his chosen college cookery course in September.

Now Louis has been inundated with work offers from chefs all around the country, and he joins us in the studio as he gets a lesson from our resident Masterchef John Torode as they whip up lemon sole with shallot and caper butter sauce.

Pan-fried lemon sole with shallot and caper butter sauce

Ingredients

2 large potatoes, peeled and cut into 2cm cubes1 tbsp olive oil3 sprigs fresh rosemary1 tbsp vegetable oil2 lemon sole fillets, skinless1-2 tbsp plain flour1 large shallot, finely chopped25g butter, cubed55g capers1 tbsp chopped fresh parsleyHalf a lemonSalt and freshly ground black pepper

Method

• Par-boil the potato cubes in boiling salted water for about 6-7 minutes, then drain well

• Heat the olive oil in a frying pan, add the potatoes and rosemary sprigs, season and fry over a medium heat for 8-10 minutes, turning regularly so they brown evenly all over

• Meanwhile, heat the vegetable oil in a large frying pan. Lightly dust the fish fillets in a little plain flour then season them.

• Place the fish in the hot frying pan and cook on a medium heat for 1-2 minutes on each side, or until just cooked through. Carefully remove the fish from the pan.

• Add the chopped shallot to the empty pan with the butter, and sauté for a minute or so until just softened. Stir in the capers and just heat through, then add the lemon juice and parsley.

• Divide the potatoes between two plates. Sit the fish fillets on top and spoon over the sauce.