Monkfish and Prawns in Cheesy Mornay Style Sauce

Meanwhile, finely chop the chives (use scissors if easier).

Trim the bottom 2cm from the asparagus and discard. Halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Pop the asparagus and broccoli onto the other side of the garlic baguette 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 needed.

When the oven is hot, bake the veg and garlic breads on the middle shelf until tender and crispy, 10-15 mins.

Drain the prawns. Heat a drizzle of oil in a large saucepan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

Once hot, add the prawns. Season with salt and pepper and fry for 1-2 mins. Then add the monkfish pieces  Stir-fry for 3-4 mins each side, adjusting the heat as necessary.

Once cooked, pop the seafood into a small bowl and set aside for later. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.The prawns are cooked when pink on the outside and opaque in the middle.

Return the (now empty) sauce pan onto medium heat.

Melt in the butter into the saucepan then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and chicken stock paste.

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins.

Once the sauce has thickened, remove from the heat. Stir in the cooked fish, Cheddar and parmesan cheese until melted and combined, 1-2 mins. Season with salt and pepper.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the grated garlic, a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.