Cornish monkfish, mashed potato and lobster peppercorn sauce

Soak the sliced onion in the milk overnight

Bring a large, generously salted pan of water to the boil

Place the lobster in the centre of your chopping board and drive the knife through the centre of the cross marking on the lobster head, splitting it in two

Remove the head by twisting it towards you, then do the same motion with the claws

Boil the claws for 3 minutes, then refresh them in ice water. Repeat with the tail, but cook it for 2 minutes

Carefully crack the claws and tail open to remove the meat. Reserve the lobster head and shells for the sauce

Cut up the lobster shells into smaller pieces

Preheat the oven to 180°C

Add the lobster shells and head to a large ovenproof pan. Roast until slightly coloured and fragrant

Transfer the pan to the hob and place over medium heat. Add the mirepoix and fry until browned

Add the fennel and black pepper and cook for another minute or so, then add in the tomato purée and cook out for a few minutes

Deglaze the pan with the white wine, then add in both the stocks and bring to the boil. Once at a boil, skim off any scum that comes to the top

Cook the sauce for 30 minutes at a gentle simmer, then pass through a fine mesh strainer

Add the strained lobster sauce into another pan with the double cream. Bring to a simmer and reduce by a quarter

Pass the sauce again, taste and adjust the seasoning.

Cook the potatoes in salted water for around 20 minutes until soft. Drain and leave to steam for 15 minutes

Pass the potatoes through a potato ricer, then add the butter and cream. Mix until smooth, then season to taste

Preheat the oven to 180°C

Heat a cast iron pan until hot and add a dash of oil

Season the monkfish and cook the fillets presentation side down for 2 minutes, then turn them over, add the butter, and transfer to the oven. Cook in the oven for 3 minutes, basting every minute

Remove the monkfish from the pan and set aside to rest

Heat a few centimetres of oil in a high-sided, heavy-bottomed pan to 180°C

Drain the milk off the onions, then lightly dust in flour and fry until browned and tender. Drain on paper towels

Blanch the sea beets in salted water, then set aside

Fry the chanterelles in a little oil until browned, then finish with a pat of butter and season to taste

Just before serving, finish the lobster sauce with fresh lemon juice and garnish with crushed green peppercorns and brine. Finish the monkfish with lemon juice and flaky sea salt, then cut each piece in half

To serve, garnish the mashed potato with chanterelles, and serve the monkfish to the side. Warm up the lobster in some of the peppercorn sauce, and place to the side. Spoon the peppercorn sauce in the middle, and place the onion ring on the side. Garnish with sea aster