• Place the cleaned monkfish tail on top of some fresh fennel fronds.
• Lay enough strips of bacon to wrap around the monkfish tail, tucking them in snugly like a blanket.
• Wrap the monkfish (look at pics)
• Fry the monkfish seam side down first for a minute then add in some butter.
• Flip the monkfish about to sear all the sides.
• Place into a 180C oven for 15 to 20 minutes depending on the size of your fish.

For the Lamb

• Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
• Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

• Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
• Before roasting coats them with butter liberally

For the White wine mustard Jus

• Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
• Next add in the lamb stock and let it boil down to half.
• Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
• Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
• Carve the lamb and serve with the boiled broccoli spears.

Vegetables

• Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender

Bacon

• To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

• Be as artistic as you like.

• it’s hard to explain in just words. Please look at the pics for MY TIP. <3 

• Soak the chicken breasts cut into strips with a cup of sherry. I use Harvey Bristol cream.
• Start by chopping the onions. Add in the minced meat and removed the sausage casing and use the sausage meat. Seasoned with mixed herbs, salt & pepper and any other herbs you fancy.
• Mix well and add in the sherry from your soaking chicken. (soaked chicken in just sherry the night before or for at least 3 hours)
• Add in generous big tablespoon of two of good brandy if you wish. Then top with more bacon strips.
• Wrap in tin foil and place into 180C fan oven for at least 50 minutes. Place a pan under your tin as oil will seep out.
• Remove from oven then place a chopping board on top and sits some tins to weigh it down overnight. (Refer to Pic)
• The next morning un-mould, wrap in cling film and place into fridge to chill. Then slice with a sharp knife to serve.
• You can serve either chilled straight from fridge or slice nicely then let it come to room temperature.
• Serve with something slightly sour as this will cuts through the richness of the pâté. A chutney or plum compote is good and serve with a shot of whiskey is even better!
• Also have some salads and breads or crispy thins biscuits.