John’s rustling up a retro favourite for lunch - scampi in a basket! Using meaty monkfish, lobster and langoustine, John’s showing us the different ways to make these bite-sized pieces of heaven.

Monkfish ‘scampi’ plays fast and loose with what is commonly understood by the word, breaded prawns served up as addictive little gobbets of deep fried marine umami. These large chunks of locally ...

Highlights include monkfish scampi — which comes with a curry tartare so good you could drink it with a straw — and pan roasted cod. The Smoked and Spiced Margarita is also an absolute must ...

Thomas's winning menu began with monkfish scampi, continued with an ox cheek main and finished with a salted caramel custard tart dessert. Wallace called his "exceptional" efforts "proper ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

then the blended scampi fries, making sure they are evenly coated. Then, deep fry the coated cod cheeks at 180°C/350°F until golden brown. Season with salt and lemon juice. 7. For the monkfish ...

monkfish scampi and tartare sauce, Barnsley chop with Puy lentils, roast cod with girolles and white beans. The desserts are proper puddings, such as steamed lemon sponge and custard. This is one ...

Reheat when ready to serve. Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil. Season the monkfish and add it to ...

Highlights include monkfish scampi — which comes with a curry tartare so good you could drink it with a straw — and pan roasted cod. The Smoked and Spiced Margarita is also an absolute must ...