1 Mini food processor, 1 Bowl, 1 Hand mixer, 1 Fine grater, 1 Whisk, 1 Tablespoon, 1 Citrus juicer, 1 Small knife, 1 Cutting board, 1 Baking sheet, 1 Parchment paper, 1 Rubber spatula, 2 Small bowls, 1 Mixing bowl
1 Drain and cover the kidney beans with fresh, salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
2 Add the vegetables to the beans and cook all together for a further 10 to 15 minutes, until the beans are soft. Season to taste with salt, pepper and lemon juice.
3 Sprinkle the catfish fillets with salt and lemon juice and leave to stand for 3 minutes.
4 Dry the fish fillets. Heat the oil and fry the fish for about 3 minutes each side. Then add the butter and toss the fish briefly in the butter.
5 Divide between four plates. Serve on the beans and vegetables with freshly grated horseradish and topped with a piece of cooked bacon.