This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...

"For a dish full of umami bombs like black olives, capers and anchovies, I’ve opted to serve this caponata with some chunky pieces of monkfish on the bone to stand up to the robust nature of the stew.

I was thrilled to hear that at the age of 99 the environmental icon David Attenborough’s latest National Geographic documentary would focus on the place where all life began, the ocean. I was even ...