Slow cooked pork ribs with braised monkfish and pickled cabbage


An interesting take on surf and turf.


For the ribs

For the monkfish

  • 2 tbsp olive oil
  • 2 garlic cloves, peeled
  • 2 sprigs thyme
  • 1 monkfish fillet
  • 50g/1¾oz unsalted butter
  • 1 lemon, juice only

For the pickled spring cabbage