Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.)

Stuffed Monkfish Recipe - Great British Chefs Stuffed Monkfish Recipe - Great British Chefs

Lots of people don’t think of fish as a seasonal ingredient, like fruit and vegetables, but Outlaw says “it’s a huge seasonal thing”. A BRAND NEW collection from the UK’s most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.The cost of food is soaring right now, and Nathan Outlaw’s top tip for budget-friendly seafood might surprise you. He suggests also looking for megrim sole, also sold as Cornish sole. “Brill is a really good alternative to turbot, which is a little more pricey. Crab is a good one. If you see ling, a really nice white fish, that’s a good one because it’s usually quite a big fish that you get – it’s from the cod family.” We’re not a massive fish-eating nation, which is very strange because A, we’re an island, and B, we’ve probably got the best variety of seafood of anybody – and probably the best sustainable fishermen you can come across. There was a time when I couldn’t do it, [but] I do believe everyone can do it. People worry about making a mistake and ruining the fish, but you can’t really ruin it. [If] you don’t get close enough to the bone and leave a bit of meat on the carcass, just go in with a spoon and use that for fishcakes or fish pies. You’re never going to waste anything. The best thing you can do is have a go.”

Nathan Outlaw recipes - BBC Food

Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be. The main thing people are worried about is it being difficult [to fillet fish at home] and smelling of fish – but if you buy good fish it’s not smelly, it smells of the sea which is quite a nice smell.” A very good buy at the moment, that everyone thinks is expensive, is lobster,” says the two-Michelin star chef, who is famed for fish cookery. Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes.For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.