Monkfish

1. Carefully remove the silver skin from the monkfish.
2. Season well with salt.
3. To cook in a hot pan, add oil and colour the monkfish on all sides, nappe in butter and place into the oven at 170c. Roast for 8-10 minutes
4. Leave to rest on a wire rack.
5. Roast back in the pan with foaming butter, carve of the bone and serve

Lentil Dahl

1. Olive oil and onions in a pan, sweat down until tender, add the lentils, cumin, turmeric, cayenne, mustard seeds, garam, coriander ground, garlic, and sweat for a further 3 minutes to release the oils and flavor.
2. Add the white wine and cook down until it hugs the shallots
3. Add the chicken stock and cook for roughly 10 – 15 minutes on a slow simmer to cook the lentils with a little bite.
4. Add coconut milk and bring it to a boil
5. Season with Maldon and lime juice

Lemon grass syrup

1. Place all ingredients into a pan.
2. Reduce to a syrup

Garnish

• Sheep’s Yoghurt
• Micro coriander
• Herb oil