MONKFISH, CORNISH CHORIZO & SUN-BLUSHED TOMATOES ON ROSEMARY SKEWERS

Serves 8 Preparation time 20-25 minutes Cooking time 6-10 minutes

INGREDIENTS

• 1 x 200g jar sun-blushed (semidried) tomatoes, drained, reserving the oil

• 1 medium Cornish chorizo, about 225g/8oz, cut into 1cm/ ½in rounds

• 650g/1lb 7oz monkfish fillet, cut into chunks

• 12 long rosemary sprigs, plus extra leaves for sprinkling

• 100ml/4fl oz olive oil

• Cornish sea salt and freshly ground black pepper

To serve

• Handful of rocket leaves

• Hot buttered Cornish new potatoes

• Mixed leaf salad with edible flowers

1. Preheat a barbecue or grill to high.

2. Place the sun-blushed

tomatoes in a large bowl and add the sliced chorizo. Using a skewer, pierce a hole through each piece of monkish, then toss in the bowl with the tomatoes and chorizo.

3. Thread alternately onto the rosemary skewers, allowing 3 pieces of each ingredient on each skewer.

4. Barbecue or grill the monkfish skewers on all sides, keeping them moving, for a total of 6 minutes or until browned at the edges. Drizzle with olive oil and sprinkle with salt, black pepper and rosemary leaves.

5. Lay the grilled monkfish skewers on the rocket leaves and serve with hot buttered Cornish new potatoes and a kitchen leaf salad with edible summer flowers.