Monkfish in Bernaise Inspired Butter Sauce

Trim the bottom 2cm from the asparagus and discard. Halve, peel and chop the shallot into small pieces.

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Halve the lemon.

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 for later.

Heat a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 4-5 mins. Add in half the garlic and cook for 30 secs.

Add in a good squeeze of lemon and allow it to evaporate. Add the water (see pantry for amount) and chicken stock paste.

Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins. Stir in the butter until melted, then remove from the heat. Stir in the tarragon and another good squeeze of lemon. Set aside for later.

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, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Add the monkfish to the tarragon butter saucepan and toss to coat. Wipe out the frying pan.

Meanwhile when the potatoes have 10 mins left, sprinkle over the lardons and cheese. 

Return to the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pop the aspargus tray on the middle shelf and roast until tender, 10-12 mins.

Meanwhile return the (now empty) frying pan to a medium heat with a drizzle of oil.

Once the pan is hot, add the samphire, peas, remaining garlic and a splash of water and immediately cover with a lid or some foil. Season with pepper (don't add salt - the samphire is salty enough!).

Cook until the veg is tender, 4-6 mins, then remove from the heat.