Monkfish in Chorizo Butter and Tomato Tagliatelle

Meanwhile, peel and grate the garlic (or use a garlic press). Bring a large saucepan of water to the boil with ½ tsp salt for the tagliatelle.

Pop a large frying pan on high heat with a drizzle of oil. Pat the monkfish pieces dry with kitchen paper.

Once hot, add the chorizo and monkfish to the pan and season with salt and pepper.

Cook for 3-4 mins each side, adjusting the heat as needed. Stir the garlic and butter (see pantry for amount) in with the fish for the final min.

Once cooked, transfer the chorizo, monkfish and remaining butter from the pan to a bowl and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Next, pop your frying pan (no need to clean) back on medium heat with the creme fraiche, pesto, vegetable stock paste and water for the sauce (see pantry for amount). Stir together and bring to the boil, then simmer until thickened, 2-3 mins.

Once thickened, stir through the peas, cooked tagliatelle and hard Italian style cheese. Cook until piping hot, 1-2 mins. Add a splash of water if it's a little thick.

Taste and season with salt and pepper if needed, then remove from the heat.