Tandoori monkfish
Mix the tandoori paste, rice wine vinegar and maple syrup. Brush generously onto the monkfish covering all of the flesh. Bake in a pre heated over 200oc and cook for 10-12 minutes.
Lentil Dahl
In a large pot, sauté the diced onions, minced garlic, and ginger purée until softened and fragrant.
Add chilli flakes, cumin, coriander, mustard seeds, turmeric, and garam masala. Cook gently until spices release their aroma.
Stir in red lentils, coconut milk, chopped tomatoes, and vegetable stock.
Bring to a simmer and cook gently, stirring occasionally, until lentils are tender and the dahl is thickened, about 25–30 minutes. Adjust seasoning to taste.
Masala Sauce
Heat the butter in a large pan over medium heat. Add the chopped onions and cook until they begin to brown.
Stir in the chilli, ginger, and garlic pastes. Cook for 5–6 minutes, stirring continuously to avoid sticking
Add the passata, water, salt, and all the ground spices. Stir well and simmer gently for 15 minutes.
Stir through the double cream and simmer for a further 5 minutes.
Tomato & Cucumber Salad
In a bowl, gently toss together the heritage tomatoes, cucumber.
Season with salt and pepper.
Tahini Yoghurt
Combine tahini, yoghurt, soy sauce, miso paste, rice wine vinegar, and maple syrup in a bowl.
Mix well until smooth.
Sunflower Seed Dressing
Toast Aleppo chilli, coriander seeds, and nigella seeds in a dry pan until aromatic.
Remove from heat, add olive oil, microplaned garlic, and toasted sunflower seeds.
Return briefly to low heat, then remove and cover to infuse.
Tandoori monkfish
Mix the tandoori paste, rice wine vinegar and maple syrup. Brush generously onto the monkfish covering all of the flesh. Bake in a pre heated over 200oc and cook for 10-12 minutes.
Lentil Dahl
In a large pot, sauté the diced onions, minced garlic, and ginger purée until softened and fragrant.
Add chilli flakes, cumin, coriander, mustard seeds, turmeric, and garam masala. Cook gently until spices release their aroma.
Stir in red lentils, coconut milk, chopped tomatoes, and vegetable stock.
Bring to a simmer and cook gently, stirring occasionally, until lentils are tender and the dahl is thickened, about 25–30 minutes. Adjust seasoning to taste.
Masala Sauce
Heat the butter in a large pan over medium heat. Add the chopped onions and cook until they begin to brown.
Stir in the chilli, ginger, and garlic pastes. Cook for 5–6 minutes, stirring continuously to avoid sticking
Add the passata, water, salt, and all the ground spices. Stir well and simmer gently for 15 minutes.
Stir through the double cream and simmer for a further 5 minutes.
Tomato & Cucumber Salad
In a bowl, gently toss together the heritage tomatoes, cucumber.
Season with salt and pepper.
Tahini Yoghurt
Combine tahini, yoghurt, soy sauce, miso paste, rice wine vinegar, and maple syrup in a bowl.
Mix well until smooth.
Sunflower Seed Dressing
Toast Aleppo chilli, coriander seeds, and nigella seeds in a dry pan until aromatic.
Remove from heat, add olive oil, microplaned garlic, and toasted sunflower seeds.
Return briefly to low heat, then remove and cover to infuse.
