Pan Fried Monkfish and Creamy Tagliatelle

Finely chop the parsley (stalks and all). Mix together. Pat the monkfish with kitchen paper then pop in a bowl and season with salt and pepper. Set aside. Add the pasta to the boiling water and simmer until tender, 3-4 mins. Once cooked, reserve some of the pasta cooking water (see ingredients for amount), then drain in a colander. Pop back in your pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once the oil is hot, stir in the remaining garlic and cook for 1 minute, then add the cider vinegar and allow to evaporate, 1-2 mins.

Pour in the reserved pasta cooking water and the vegetable stock powder. Bring to the boil and simmer until reduced by half, 4-5 mins. Vigorously stir in the butter until melted into the sauce, then add three quarters of the creme fraiche and bring to the boil. Remove from the heat and set aside.

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, lay in the serrano ham and fry until crisp, 2-3 mins each side. Once crispy, remove to a plate covered in kitchen roll. Set aside. Pop your pan back on high heat and add a drizzle of oil. When hot, add the monkfish pieces. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, remove the pan from the heat.