Preparation

Mango & Walnut Chutney (This can be made in advance to improve the flavour)

1. Toast the mustard seeds, coriander and crushed cardamom pods in a saucepan for a minute.
2. Place the garlic and chili in the food processor and press ‘Chop’ until there are no large pieces remaining, scraping down the sides if necessary.
3. Place all the ingredients (except for the walnuts) into the saucepan with the toasted spices and cook over a low heat for around 30 to 40 minutes until most of the liquid has evaporated.
4. Allow to cool to room temperature.
5. Place the walnuts in the processor and press ‘Grind’ until well ground.
6. Mix the processed walnuts into the cooled chutney.
7. Refrigerate until required.

Mint and Lemon Raita

1. Place all the ingredients together in the food processor.
2. Press ‘Grind’ until all of the ingredients combine together to make a very smooth sauce.
3. Reserve and refrigerate.
    

Kachumber

1. Cut the cucumber length ways into quarters and remove the core with a teaspoon. Discard the pips and roughly chop the cucumber. Place in the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer to a bowl.
2. Peel the red onion and cut into quarters. Place in the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer into the bowl with the cucumber.
3. Place the herbs into the food processor and press ‘Chop’ until there are no large pieces remaining. Transfer into the bowl with the cucumber and onions.
4. Cut the tomatoes into quarters removing the core. Place into the food processor and quickly blitz using the ‘Chop’ function. Mix in with the other chopped ingredients.
5. Add the remaining ingredients to the salad and season to taste.

Skewers

1. Cut the monkfish into 24 long strips.
2. Place the remaining ingredients in the bowl of the food processor. Close and secure the lid, then press ‘Grind’ until the marinade is completely combined.
3. Pour the marinade over the monkfish strips, ensuring all the fish are well coated. Allow to marinate for 20 minutes.
4. Skewer the marinated fish, using 3 monkfish strips per skewer.
5. Using a very hot grill pan, grill for 4 min on each side.
6. Serve warm.