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Liza Tarbuck sits in

1 hour, 55 minutes
First broadcast:
Thursday 12 April 2012

Liza Tarbuck welcomes our resident Gastrognome, Nigel Barden, to the studio to pass on his top tips and tell us how to make sensational roast monkfish!

Music Played

15 items
  • Image for The Specials

    The Specials and Rico Rodriguez A Message To You Rudy

    Greatest Hits Of The 70's (Various), EMI

  • Image for Jack Savoretti

    Jack Savoretti Knock Knock

    (CD Single), Fullfill Records, 8

  • Image for Rupert Holmes

    Rupert Holmes Escape (The Pina Colada Song)

    Various Artists - Open Top Cars, Temple Records

  • Image for Plan B

    Plan B She Said

    (CD Single), Atlantic, 7

  • Image for Train

    Train Drive By

    (CD Single), Columbia, 12

  • Image for Betty Wright

    Betty Wright Shoorah! Shoorah!

    The Very Best Of Betty Wright, Rhino

  • Image for Otis Redding

    Otis Redding Love Man

    Legends Of Soul - The Very Best Of Aretha Franklin & Otis Redding, Warner Strategic Marketi

  • Image for Leapy Lee

    Leapy Lee Little Arrows

    Dance Hits Of The '60's & '70's, Old Gold

  • Image for The Emotions

    The Emotions and Earth, Wind & Fire Boogie Wonderland

    The Best Seventies Album In The World.. Ever!, Virgin, 2

  • Image for T. Rex

    T. Rex Hot Love

    Electric Warrior (Deluxe Edition), A&M, 13

  • Image for Thea Gilmore

    Thea Gilmore and Sandy Denny London

    (CD Single), Mighty Village, 1

  • Image for Aaron Neville

    Aaron Neville Tell It Like It Is

    The Gold Album (Various Artists), The Hit Label Ltd

  • Image for Edwin Starr

    Edwin Starr Contact

    100 All Time Classic Dance Hits Of The 1970s (Various Artists), Connoisseur, 18

  • Image for Ren Harvieu

    Ren Harvieu Open Up Your Arms

    (CD Single), Island, 1

  • Image for The Supremes

    The Supremes Nathan Jones

    Diana Ross & The Supremes - 40 Motown, Polygram Tv

  • Nigel's Recipe

    Roast Monkfish Tail in Aged York Ham with Juniper Cabbage, Dublin Bay Prawns & Port Wine Juices.

    From Black Pudding & Foie Gras by Andrew Pern (The Star Inn, Harome, N. Yorks)

    This fish dish uses robust monkfish tail with delicate Dublin Bay prawn tails, peppery Savoy cabbage & a luxurious port wine sauce together with the depth of good shellfish stock which gives the sauce real umph!

    You can use mussels alongside, or instead of, the prawns & use the cooking juices as the shellfish stock base, with white wine & a little cream. Or add a little lobster bisque to some fish stock.

    Serves 2
    Prep time 40 mins
    Cooking time 30 mins


    2 x 300g monkfish fillets (john dory, gurnard or halibut are fine alternatives)
    2 slices air-dried ham
    ¼ Savoy cabbage, shredded
    2 crushed juniper berries
    50g mature cheddar
    100ml whipping cream
    10 langoustines / Dublin Bay prawns, completely peeled
    2 glasses port, reduced by ?
    300ml shellfish stock (use fish stock if not available)
    100ml veal stock (or chicken stock)
    olive oil
    handful chopped dill
    chervil to garnish (or tarragon or parsley)


    1. Wrap the monkfish in the air-dried ham, season with black pepper, brush with a little olive oil & roast on baking tray for 8-10 mins. 180C / 160C fan / gas mark 4.

    2. While this is cooking, reduce down over a medium heat, the shellfish stock, port & veal stock until a syrupy consistency & keep warm.

    3. In another pan, place the shredded cabbage, juniper, 75ml cream & 35g cheese & season again with black pepper & salt. Heat gently to allow cabbage to wilt.

    4. In a third, small pan, gently warm the prawn tails in the remainder of the cream & cheese, to coat each one & add a pinch of the dill.

    5. By now the monkfish should be cooked, having already checked it after 8 mins.

    6. Remove from the oven & keep warm.

    7. The cabbage will be quite thickened – place a pile in the centre of a warm plate & dot the prawns around the cabbage at 5 intervals.

    8. Carve the monkfish if you wish into 5 pieces.

    9. Check the sauce, add the rest of the chopped dill, then spoon over the fish.

    10. Garnish with chervil & serve immediately.

  • Nigel's Monkfish!

    Nigel's Monkfish!

    Here's our Liza, ready to tuck into Nigel's roast monkfish...Mmmmm


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