Monkfish Glaze

Mix all ingredients together.

Monkfish

1. Remove membrane from the fish and trim. Light a BBQ.
2. Skewer the monkfish
3. Coat well with glaze and put on the BBQ
4. Baste every so often, turning every few minutes
5. Cook for 10 minutes, allow the glaze to burn in places

Squid Fricassee

1. Cut the squid in half, to open it up and scrape the membrane from the squid
2. Carefully score both sides
3. Heat a frying pan until really hot. Add the squid and salt. Fry for 20 seconds
4. Add the onions and parsley. Mix  and remove from the pan

Madras Almonds

1. Mix the nuts with the madras paste and salt
2. Bake for 10 minutes in an oven at 180°c
3. Remove and allow to cool

Pickled Ginger

1. Finely slice the ginger
2. Finely chop the coriander
3. Mix together

Lime Pickle

Blend the lime pickle until smooth.

Tomato Fondue

1. Remove the eye from the tomatoes and cut in half
2. Put on a tray, flat side down and roast at 180°c for 1 hour
3. Allow to cool
4. Remove the skins from the tomatoes and crush them into a pan
5. Mix with all other ingredients
6. Put on a low heat and reduce until thick
7. This will take a couple of hours

Caramelised Onion

1. Peel, half and very finely chop the onions
2. Put them in a pan with the salt
3. Put the pan on a high heat to start, until the onion start to fry, then reduce to a low/medium heat
4. Stir every so often and cook until caramelised, about an hour