MONKFISH: A GOOD HABIT

It had to happen. After weeks of travel and eating out, I needed to find out where my kitchen was again.

Nothing much to report. Some fabulous Monkfish tails from (of course ) Steve Hatt, filleted and wrapped in fatty pancetta with a stuffing of sage, lemon thyme and a little garlic.

Wrapped in clingfilm for an hour to help it stay together and then roasted in the oven until crispy. Once I had removed them, I threw in a few tomatoes with a couple more crushed cloves of garlic.

Finally, after decanting the tomatoes and the juice, I threw in a few more sage leaves to crisp up in the pancetta fat.

Served with a Louis Jadot Beaujolais-Village 2004 which I chilled for 30 mins, it proved to be a very agreeable Summer supper. No more, no less.