MONKFISH, CHORIZO AND SUN-BLUSHED TOMATOES ON ROSEMARY SKEWERS

Monkfish is a robust ingredient that works well with bold flavours, such as curries, or it can be cooked over a fire. The combination of monkfish, chorizo and sun-blushed tomatoes is sublime. Threading the elements onto rosemary skewers adds a depth of flavour to the fish.

1 x 200g jar sun-blushed tomatoes, drained, reserving the oil 1 medium chorizo, about 225g, cut into 1 cm rounds

650g monkfish fillet, cut into chunks

12 long rosemary sprigs, plus extra leaves for sprinkling 100ml olive oil

Cornish sea salt and freshly ground black pepper

TO SERVE

Handful rocket leaves

Hot buttered Cornish new potatoes Mixed-leaf salad with edible flowers

Preheat a barbecue or grill to high. Place the sun-blushed tomatoes in a large bowl and add the sliced chorizo.

Using a skewer, pierce a hole through each piece of monkfish, then toss in the bowl with the tomatoes and chorizo. Thread alternately onto rosemary skewers, allowing 3 pieces of each ingredient on each skewer.

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, pepper and rosemary leaves.

Lay the grilled monkfish skewers on rocket leaves and serve with hot, buttered Cornish new potatoes and a mixed-leaf salad with summer flowers.