A simple and quick-to-make fish curry based on Bute Street Seafoodie's fish masala and flavoured with lime, green chillies and coriander.

A whole monkfish tail is stuffed with vibrant Mediterranean flavours and cooked in the oven to create a fish version of a roast dinner.

A take on a real classic, monkfish stuffed with a wild garlic and parsley butter and cooked in a double-coating of breadcrumbs. With chips!

Monkfish steaks treated as Ossobuco with a rich tomato-based gravy and finished with piquant Gremolata. Ideal with a saffron risotto.