Fish with bacon is one of life's great things. Monkfish is expensive but is definitely worth it, it's a very meaty fish and compliments the smoky flavour of the bacon perfectly.

If you don't know what monkfish looks like have a look online, be aware it's one ugly fish!!

Preparation time: 1 hour

Recipe serves 4 people


400g monkfish (prepped by fishmonger)

8 rashers of smoked streaky bacon

Bay leaves

To serve with potato salad:

500g new potatoes or 'charlottes'

80g fresh mint

200ml Greek yoghurt

2 lemons


Pick the mint and roughly chop the leaves.

Boil a pan of seasoned water and add the mint stalks.

Boil the potatoes until soft, remove then cool under cold running water.

Gently crush the potatoes in your hand, just to open them a little Mix the potatoes with the yoghurt, mint, lemon zest and juice.

Roast the monkfish for 20 minutes (depending on size) at 200 degrees When cooked slice into medallions and serve along with the potato salad and a drizzle of extra Virgin olive oil.


Semifreddo means 'half ice cream' it is a very simple Italian dessert recipe. You can prepare it and leave in the freezer for any day you might want a treat after dinner.

Preparation time: 35 minutes plus freezing time

Recipe serves 10 people


250g dark chocolate

400ml double cream

4 whole eggs

300g caster sugar

100g chopped pistachio

100g white chocolate chips


Put a small pan of water on to boil. 

Then turn it on low to simmer.

Place the eggs with the sugar in a bowl over the simmering water, but not touching.

Continually whisk the eggs and sugar until the mixture is pale and has doubled in size.

Melt the chocolate either in the microwave or over the simmering water.

Fold the chocolate through the egg mix.

Whip the cream to medium peaks, until it can look like mountains, it should stay in the bowl of you hold it over your head.

Gently fold the cream through the chocolate egg mixture until it is a consistent mixture.

Fold through the white chocolate chips and pistachio Lay a big piece of cling film over a bread tin so it is easy to remove when it is frozen.

Pour the mixture into the bread tin, cover and place in the freezer for at least 4 hours.