Whole roast monktail, Anya potatoes and garlicky sauce

For the best results, you’ll need to start preparing the fish the day before. Sprinkle the surface of the fish with a little salt and leave uncovered on a cooling rack above a plate in the fridge for at least 3-4 hrs but ideally overnight. By the morning the flesh should have firmed up and be slightly dry and tacky to touch. Now rub 1 tbsp of greek yogurt all over the fish, followed by a few twists of black pepper, and return to the fridge.

Heat the oven to 180C/160C fan/gas 4. Put the potatoes in a roasting tray and toss with 1 tbsp of the oil, thyme, rosemary and a pinch of salt. Slice a little off the garlic tops before wrapping with foil and adding to the tray. Roast for 30 mins or until the potatoes have started to soften.

Put the monkfish on top of the potatoes and return to the oven for 15 mins. Remove the garlic and add the cider to the tray. Increase the oven to 240C/220C fan/gas 9 and return the tray to the oven for a further 10 mins. Turn off the oven and leave the door shut for 5 mins.

Transfer the monkfish and potatoes to a warm serving dish. Strain any juices in the roasting tray into a large bowl. Squeeze the flesh from the garlic bulbs into the bowl as well as the anchovies and 75ml of hot water. Use a stick blender to blitz until smooth. Slowly trickle in the remaining oil while still blitzing. Add more hot water if the sauce is too thick. Finish with lemon juice and parsley.

Carve the monkfish away from the bone, divide into four equal portions and serve with the roast potatoes, garlic sauce and a handful of chicory leaves.