Mango Glazed Monkfish

Drain in a colander, pop back into the pan, sprinkle on half the turmeric and half the mustard seeds. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Halve the lemon. Pop the yoghurt (see ingredients for amounts) into a food processor with the coriander, mint leaves, half the ginger, sugar (see ingredients for amounts) and a squeeze of lemon juice and blitz to a smooth sauce. Season with salt and pepper. TIP: If you don't have a food processor, finely chop the herbs then mix them with the yoghurt, ginger, sugar and lemon juice. Set aside.

Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the onion. Cook, stirring, until soft and slightly browned, 6-8 mins. Add the garlic, remaining ginger, half the curry powder, remaining turmeric and mustard seeds. Cook, stirring, for 1 minute. Stir in the cavolo nero and cook, stirring frequently, for 2-3 mins. Add a splash of water and cover with a lid (or some foil). Cook until tender, 4-5 mins, then remove from the heat, cover and keep warm.

Pop the monkfish medallions into a medium mixing bowl with the remaining curry powder and a drizzle of oil. Season with salt and pepper, mix well to coat. Heat a drizzle of oil in a frying pan on high heat. When hot, add the monkfish pieces. Cook them until browned and cooked through, 3 mins each side, adjust the heat if necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, transfer to a plate and keep warm but don't wash up the pan!