Red wine-poached monkfish with corn, mushrooms and black garlic

Slice 1 onion, 2 garlic cloves and place them with 5g thyme in a saucepan and cover with 375ml red wine and 250ml port. Place over a medium heat and reduce to a syrup – this will take several hours

Add 1/2 l chicken stock and reduce until thick and glossy, then strain into a clean saucepan and set aside

Peel 1/2 head of black garlic and place the cloves into a small saucepan and add enough water until they’re only just submerged. Bring to the boil and cook for 10 minutes, or until the cloves are very soft. Transfer the mixture to a food processor or blender and blitz until smooth, then stir in 5ml sherry vinegar and 5ml soy sauce. Transfer to a squeezy bottle and reserve in the fridge until needed

Boil 1/2 cob of sweetcorn in salted water for 10 minutes, then drain. Place a griddle pan over a very high heat and add the sweetcorn, grilling until lightly charred all over. Use a serrated knife to remove the kernels from the husk, then set aside

Warm the red wine poaching liquid until just below boiling, then lower 2 trimmed fillets of monkfish (ca 175g each) into it and cook for 12-15 minutes

Meanwhile, heat 1tbsp rapeseed oil in a frying pan and add 50g mushrooms (small, trimmed and washed). Cook for a few minutes until soft, then add 50g baby spinach and allow it to wilt. Add the corn to warm through, then season and drain on kitchen paper

To plate, drain the monkfish and slice each fillet in half. Serve as shown. Place dots of the black garlic around the plate, then finish with a little drizzle of the cooking liquid and picked tarragon leaves

(Here Tom  Anglesea's recipe)

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