It was my turn to cook up a delicious dinner today so I popped down to visit the fish market that opened on a local industrial estate last year and selected a monkfish tail. Cooked up following Rick Stein’s Asturian Monkfish Fritters recipe and accompanied with chips, cabbage and carrot it made a straightforward and very tasty dish. I need to cook it again though and see if I can improve the timing — it took my about an hour an a half and should really take much less than that.