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Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Crispy beer-battered monkfish cheeks served with double-cooked fat chips and a homemade creamy tartare sauce.
Seared monkfish simmered in a smoky chorizo and bean stew, served with a fresh, dressed vegetable and asparagus salad.