Monkfish, citrus, urfa chilli dressing and coriander

Light your barbecue – when the coals turn grey they are ready to use. Alternatively, preheat your oven to 190ºC fan, 210ºC conventional

Start off by making a dark caramel – pour the caster sugar into a heavy based saucepan and place over a medium heat. The sugar will gently melt to form a caramel – you can give it a little shake from time to time to encourage it to melt evenly but don't stir it!

Once the caramel reaches a nice dark golden brown, add in the orange juice. The caramel will seize up, so keep scraping into the corners to release the caramel – the liquid will come together and then come to a boil and start to reduce down. Reduce the caramel to a syrup consistency – to check, you can drizzle a little onto a plate and put it into the fridge. Once you're happy with the consistency, finish with a squeeze of lemon and let it cool to room temperature

Whisk together all the ingredients for the urfa chilli dressing and set aside at room temperature

Ensure your monkfish tail is nice and dry and portioned as you want it (you can either cook it whole or cut it into chunks through the bone.) Coat in olive oil and season well with salt, then place onto very hot bars over your barbecue. Cook for 4-5 minutes, then turn over and cook for another 4-5 minutes. You are looking to get nice caramelised bar marks on the surface, and the fish should feel firm to the touch. When the fish is cooked, remove from the barbecue and rest it for 10 minutes, with a drizzle of olive oil and a squeeze of lemon. Alternatively, you can fry the monkfish in a hot pan to get a light golden colour on the outside, then roast it in the oven for 5-8 minutes, depending on the size of the monkfish

When you're ready to serve, flash the monkfish over the barbecue again to warm it through, then place onto a plate. Drizzle the orange caramel around it, along with a good helping of urfa chilli dressing, orange segments and coriander leaves