NOW TRY THIS...

sauce for 10) 2 garlic cloves, peeled A handful of coriander, stalks and all 5 kaffir lime leaves 1 thumb-sized piece of fresh ginger, peeled 1 birdseye chilli, roughly chopped 2 lemongrass stalks, topped and tailed, roughly chopped A splash of Thai fish sauce (nam pla) Juice of 2 limes 50ml extra virgin olive oil 1. Make the marinade. Put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process. 2. Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a roasting pan, large enough to hold the monkfish tail, with greaseproof paper. 3. Spread two tablespoons of the marinade across the greaseproof paper and place the monkfish tail on top. Make sure the meat of the butterflied monkfish is opened out and spread the remaining marinade over the fish. If you are using a different fish you may need more or less marinade – just make sure the fish is well covered. 4. Sprinkle with half the spring onion and roast in the hot oven for 20 minutes. When the fish is cooked, the meat will start to peel away from the backbone. 5. Transfer to a serving plate and pour cooking juices over the fish. 6. Garnish with the remaining spring onion, coriander, basil and peanuts (if using). Serve with lime wedges on the side. (Serves 4) 150g white crab meat (unpasteurised) 1tbsp creme fraiche 2 spring onions (scallions), finely sliced 1tsp lemon juice Sea salt and freshly ground black pepper 4 courgette flowers, with the baby courgettes still attached 1L vegetable oil For the tempura batter: 75gcup plain flour 50g cup cornflour 11/2tsp baking powder Approx 150ml chilled sparkling water 1. In a mixing bowl, add the crab meat, creme fraiche, spring onions and lemon juice and mix together, seasoning to taste. 2. Gently open the petals of the courgette flowers and spoon equal amounts of the crab mixture in between the petals, packing the mix in tightly and leaving enough space to be able to twist the petals back together. Ensure there are no gaps for the crab to escape out of. 3. Ideally, use a deep-fat fryer (if you haven’t got one, use a heavybased saucepan) and heat the vegetable oil to 190°C/375°F. Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up, you’re ready to go. 4. Meanwhile, make the tempura batter. Mix the plain flour, cornflour and baking powder together and slowly add the chilled sparkling water, whisking as you go. You’re aiming for the consistency of double cream (you may need to add more or less than the quantity given – be guided by the consistency). 5. Gently coat the stuffed flowers in the batter and, using a spoon for support, slowly lower a flower into the hot oil, flower-end first. After a few seconds, let it submerge fully and fry for about one-and-ahalf minutes, until golden. Repeat for all four flowers. 6. Remove with a slotted spoon and place on paper towels to absorb any excess oil. Season with sea salt and they’re ready to serve.