Monk Cheeks (5-10 cheeks per 500g pack)Sustainable Scottish monkfish fillets caught by our responsible sourced fishing fleet in the rich fish grounds around Scotland. The monkfish are bought fresh from the boats at Peterhead Fish Market by our expert Buyers, and filleted in house by our team they are split into fillets, tails and cheeks. A meaty fish, cooked not dissimilar to a steak, these are great on the BBQ or lightly cooked in the oven with some pancetta.

Mix the coconut milk

Cut the monkfish into medallions

Keep adding stock as needed and cook for 20-30 minutes until the rice is cooked to your taste (add a little extra stock or hot water if you want it more tender)

1⁄4 teaspoon salt

(If the fishcakes are browning too much but not hot in the middle

• 1 onion

• salt and freshly ground black pepper

cut into large pieces

• 2 free-range eggs

• ½ red chilli (optional)

Bring to the boil

ONLY 10 BUNDLE BOXES AVAILABLE