Exciting food to thrill the tastebuds, without adding to those Christmas pounds.


  • 4 slices of parma ham or similar
  • 4 leaves of basil
  • 4x120g pieces of monkfish fillet
  • 1 courgette (diced)
  • pinch of curry powder
  • 1 shallot diced
  • 1 clove garlic (crushed)
  • seasoning
  • for the tomato confit:
  • 4 plum tomatoes (blanched, refreshed and skin removed)
  • pinch of sea salt
  • pinch sugar
  • thyme
  • olive oil
  • black pepper


  • Season tomatoes with olive oil chopped thyme, sugar, salt and pepper.
  • Place on a tray with baking paper on it, put in oven at 100c approx for 3-4 hours or until the tomatoes have reduced by 1/2 in size and look like a wrinkly prune.
  • For the Basil Emulsion:
  • Bunch of basil, pinch of sugar, salt and pepper.
  • Blanch basil in salted water, place in blender with a little boiled and cooled water, seasoned with salt and sugar.
  • For the Monkfish:
  • To prepare monkfish season with black pepper.
  • Lay a leaf of basil on each fillet, wrap in parma ham in a hot pan with a little olive oil.
  • Sear monkfish, add a little butter, thyme and garlic, basting fish with foaming butter.
  • Remove and allow to rest for a couple of minutes.
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