DAILY DINNERS

Make the pea puree:

Melt butter in a saucepan over medium heat. Add eschalot, sauté 3 mins until soft, but don't let them go golden.

Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 mins.

Reserve Liquid: Remove 83ml  liquid from the saucepan, reserve.

Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper. Blitz on high for 1 min until smooth. Adjust consistency: Use Reserved Liquid  to achieve the desired consistency: a soft, dolloping consistency or looser, if preferred. Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.

For the monkfish: Cut fillets if necessary into 3 or 4 even size pieces, about 10 cms long

Season: Sprinkle both sides of fish with salt and pepper.

 Heat oil: Heat oil in non-stick pan over medium heat.

Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. Cook for a further 2 minutes, then flip fish.

Add butter and baste: Add butter to pan. After it starts melting, add thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 mins or until the internal temperature is 55°C or the flesh flakes easily. Butter will begin to smell nutty – it's now brown butter!

Rest: Transfer fish onto a plate and rest for 3 minutes.

Add herbs: Add herbs to butter remaining in pan. Serve