Parma Ham and Basil wrapped Monkfish with citrus flavoured crushed Jersey Royals, Balsamic glazed compote of Globe Artichoke, Plum Tomatoes and Asparagus.

For two people;

Ingredients

300g Monkfish tail

4 slices of thinly sliced Parma Ham

8 large Basil leaves

Freshly ground white pepper

Half teaspoon sea salt

2 tablespoons of Olive Oil

Method

Line the 4 slices of Parma Ham on a large piece of clingfilm.  Brush the Parma ham with a little olive oil and season with some white pepper.

Arrange the basil leaves on the ham.  Season the monkfish with sea salt and arrange on top of the basil leaves and roll into a sausage shape using the clingfilm to guide you.

Let it rest in the fridge for approx. 30 minutes.

Remove the clingfilm, sear the monkfish and roast in the oven for about 5 minutes at 170C.

Crushes Jersey Royals;

250g Jersey Royals

half lemon, juice and grated zest

half lime, juice and grated zest

half garlic clove, finely chopped

2 shallots, finely chopped

50g butter

1 tablespoon extra virgin olive oil

1 tablespoon chopped chives

sea salt and freshly ground pepper

Boil the potatoes in salted water until soft.  Melt the better together with the garlic, shallots and olive oil.  Add the potatoes to and crush with a fork.  Add the citrus juice, zest and chopped chives.  Season and serve.

Balsamic glazed compote of globe artichoke, plum tomatoes and asparagus

2 Globe Artichoke hearts, cooked or chargrilled

2 plum tomatoes, blanched and skinned

12 asparagus, peeled and boiled until soft “al dente”

1 clove garlic, finely chopped

2 shallots, finely chopped

2 teaspoons of aged balsamic vinegar

2 tablespoons of extra virgin olive oil

Sea salt and freshly ground pepper

Cut the globe artichokes and plum tomatoes into quarters, remove the seeds and flesh from the tomatoes.

Heat the olive oil in a Teflon pan, add the artichokes and shallots.  Fry until caramelisation starts.

Add the plum tomatoes, asparagus, garlic and half tablespoon of olive oil.  Toss and glaze the pan with the balsamic vinegar.  Season and serve.

Serve with Rosemary butter

100ml fish stock

50ml white wine

1 stick lemongrass, cut into strips

1 small sprig of rosemary, finely chopped

80g unsalted butter

lemon juice

sea salt

freshly ground pepper

Boil the fish stock, white wine and lemongrass in a small saucepan for five minutes.  Whisk in the butter little by little.  Do not boil the sauce.  Add the rosemary, lemon juice and seasoning.

Tiramisu with Chocolate and Raspberry Glazed Figs

For 6 people

Sponge

75g butter

2 eggs

200ml caster sugar

300ml white flour

2 teaspoons of baking powder

grated zest of 1 lemon

100ml milk

Line a tray with baking paper.  Turn the over to 170C.

Melt the butter and leave to cool.  Mix flour, baking powder and lemon zest together.  Whisk eggs and sugar until white and fluffy.  Add the flour mix into the egg mixture.

Add butter and milk.  Mix quickly.  Pour the sponge mixture on the tray and bake for 35-45 minutes.  Set aside to cool.

Tiramisu

4 eggs

100g caster sugar

250g Mascapone cheese

250ml double cream

2 leaves of gelatine, soaked for five minutes in cold water

50g grated bitter chocolate

3 tablespoons of very strong coffee

2 tablespoons of Baileys

Using a 6cm ring mould as a cutter, cut 6 discs from the sponge.

Mix the coffee and Baileys in a bowl.  Dip the sponge discs briefly in the mixture, then put them in the base of 6 deep 6cm ring moulds.

Whisk the egg yolks and sugar until pale.  Add the Mascapone and mix well.  Fold in the chocolate.

Whip the double cream until it begins to thicken, then add this to the mixture.

Transfer 2 tablespoons of the mixture to a pan and heat gently

Squeeze excess liquid out of the soaking gelatine, add to the pan and stir until dissolved, then add to the rest of the cream, mixing well.

Pour in enough Mascapone mixture to come to the top of each mould and chill in the fridge for 3 hours to set.

Dust with chocolate powder and remove from the moulds with help of a warm knife.

Raspberry glazed figs

Slice the fresh figs and arrange around the Tiramisu

Brush the figs with a raspberry sauce;

200g raspberries and 2 tablespoons of icing sugar – blended together in a food processor and passed through a sieve.