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To make the vignarola, heat the oil in a large saucepan over a medium heat. Add the bacon and cook until golden brown. Drain off the fat, then return the pan to the hob.
Add the smoked butter. Once it starts to foam, add the leeks, thyme and garlic and cook for 3–4 minutes, or until soft. Season with black pepper.
Pour in the wine and cook for 3–4 minutes, or until reduced to a syrup.
Pour in the stock and bring to a simmer. Cook until reduced by a third.
Add the peas and reduce by another third.
Add the broad beans, asparagus and artichokes and cook for 1 minute, until the asparagus is tender.
Finish the stew with the mint, chives, chervil, lemon zest and juice. Season with salt.
To make the gurnard, preheat the oven to 220C/200C Fan/Gas 7 and place the fillets onto a tray and brush them all over with the brown butter.
Bake for 4–5 minutes or until the fillets are cooked. Remove from the tray and place on kitchen paper and finish the fillets with fresh lemon zest and crushed sea salt flakes.
Divide the stew between two bowls. Place the cooked fish on top and serve.