Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
200 grams
Monkfish Medallions
(Contains Fish)
60 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Lemon
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
10 grams
Chicken Stock Paste
450 grams
Potatoes
20 grams
Parmigiano Reggiano
(Contains Milk)
200 grams
Asparagus
2 unit(s)
Pear
1 sachet(s)
Ground Cinnamon
40 grams
Salted Caramel Sauce
(Contains Milk)
100 grams
Ricotta Cheese
(Contains Milk)
25 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
40 grams
Butter
50 milliliter(s)
Water for the Sauce
Prepare your dessert (steps 7 and 8) before you start cooking your main course (you could even do this earlier in the day, if you wish). When you've finished your meal, follow step 9 and pop the pears in the oven to bake - they'll be ready for you to tuck in to soon after!
Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the potatoes into 1cm thick rounds (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Quarter the lemon. Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
About 10 mins before the potatoes are ready, remove them from the oven and sprinkle over the Parmigiano Reggiano cheese. Pop back in the oven.
At the same time, pop the asparagus tray on the middle shelf of the oven and roast until tender, 10-12 mins.
While everything's in 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. The fish is cooked when opaque in the middle.
Pop the now empty frying pan back on medium-high heat with a drizzle more oil (no need to wash).
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Thyen, add the garlic and fry for another 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 and season with pepper.
Share the monkfish out between your plates and spoon over the bacon and chive sauce.
Serve the roast potatoes and asparagus 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.
Pop the pears onto a baking tray. Sprinkle over the cinnamon and dot on the butter (see pantry for amount). Drizzle over half the salted caramel, then set the tray aside.
In a small bowl, combine the ricotta with half of the remaining salted caramel (keep some salted caramel aside for drizzling over at the end).
Roughly chop the pecans.
Then set aside everything aside until you've finished your dinner.
Once you've finished your dinner, pop the pears onto the middle shelf of your oven and bake until tender and golden, 15-20 mins.
Once ready, transfer the pears to your serving plates. Add a spoonful of the ricotta on top, sprinkle over the pecans and drizzle over the remaining salted caramel to finish.
Enjoy!