Monkfish Medallions

Peel half of the garlic cloves and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the peppers until soft, 10-12 mins. Meanwhile, Zest and halve the lemon. Peel and grate the remaining garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Trim the green beans. Halve, peel and chop the shallot into small pieces.

Heat a large frying pan over medium heat (no oil!). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Remove the almonds from the pan to a bowl and return the pan to a medium high heat with a drizzle of oil. When hot, add the Serrano ham and cook until golden and crisp, 1-2 mins per side. Remove from the pan to a plate and set aside.

Pop half of the almonds, the roasted peppers, roasted garlic, the remaining lemon juice, olive oil (see ingredients for amount) and half the paprika in a hand blender and blitz until you have a smooth sauce (if you do not have a hand blender you can finely chop the pepper and almond and combine with the rest of the ingredients in a bowl to make a salsa). Set aside.

Return the frying pan to a medium high heat with a splash of oil (no need to wash). When hot, add the shallot and cook until soft, 3-4 mins. When the shallot has softened, add the green beans and a splash of water to the pan, season with salt and pepper and cover the pan with a lid or tin foil. Cook until tender 4-6 mins. Stir in the garlic and cook for 1 minute. When cooked, squeeze in half the lemon juice and all the lemon zest and season to taste with salt and pepper. Remove from the heat and cover with a lid to keep warm.