Monkfish Medallions in a Lemon-Chive Sauce and Truffle Potatoes

Meanwhile, trim the bottom 2cm from the asparagus and discard.

Lay the Serrano ham slices on a board. Divide the asparagus between each slice across the middle, then wrap the ham around to create parcels.

Place them seam-side down on one side of a lightly oiled baking tray. Drizzle with oil and season with pepper. 

Pop the tomatoes onto the other side of the tray. Drizzle with oil and season with salt and pepper. Set the tray aside. 

Peel and grate the garlic (or use a garlic press). Quarter the lemon. Finely chop the chives (use scissors if easier).

About 10 mins before the potatoes are ready, remove them from the oven and turn them. Pop them back into the oven.

At the same time, slide the asparagus and tomato tray onto the middle shelf of the oven and roast until tender, 10-12 mins.

Once the veg has gone into the oven, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

When hot, add the monkfish pieces to the pan. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary.

When cooked, transfer to a plate to rest. Cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Pop the (now empty) frying pan back on medium heat with a drizzle more oil if needed (no need to clean). Add the garlic and fry for 30 secs. 

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). 

Bring to the boil then lower the heat and simmer until slightly thickened, 1-2 mins. 

Remove from the heat and stir in half the chives. Squeeze in some lemon juice. Taste and season with salt and pepper if needed. 

When everything's ready, sprinkle the truffle zest over the potatoes and toss until coated. 

Share the monkfish between your plates and spoon over the lemon and chive sauce. Serve the truffle potatoes and roasted veg alongside, as well as any remaining lemon wedges for squeezing over.

Sprinkle over the remaining chives to finish. 

Enjoy!

Cut each pear in half lengthways. TIP: Leave the stems attached, this will look nicer for the final presentation.

Use a teaspoon to scoop out the core and pips. If your pears are firm, you may need to use a sharp knife to do this. 

Transfer the pears to a baking dish, cut-side up. Sprinkle over the cinnamon and sugar, then top the pears with the butter (see pantry for both amounts). TIP: If you don't have any butter, use a small drizzle of oil instead. 

In a small bowl, combine the ricotta with half the salted caramel.

Roughly chop the pecans.

Set everything aside until you've finished your dinner.