Monkfish

1. Remove loins from bone ensuring all sinew and connective tissue is removed. Dry cure in Malden salt for 15-20 mins depending on size.
2. Thoroughly rinse off salt and dry. Wrap in cling film and chill. Portion to 60g
3. To serve, warm in buerre noissette bath to 42c then colour on BBQ then back into bath to rest until 50c core temp reached before carving.

Squash & Crab Dumpling

1. Roast squash at 150c wrapped in foil until cooked through, remove the flesh and hang in muslin overnight. Reserve the juice to ferment for the sauce.
2. Bake potatoes on salt and pass through a fine tamis, mix in the remaining ingredients ensuring the mash remains warm and the mixture is not overworked.
3. Spread out cling film on a flat surface and place 30g dumpling mixture, place 10g picked spider crab meat in the middle and tie the cling around the dumpling and crab to form a tight ball in the shape of a squash. Steam at 100c for 12mins.

Veloute

1. Sweat vegetables without colour then add sage vinegar and reduce to glaze, then add white wine and reduce to glaze.
2. Add monkfish and chicken stock and reduce by half before adding cream and squash juice then reducing to desired consistency, check the seasoning and pass through a fine chinois.
3. To serve gently reheat the sauce before finishing with confit squash parisienne, diced bone marrow, caviar and oregano oil.

Pumpkin Seed Miso Vinaigrette

1. Blend on high speed until emulsified.
2. To serve shave the raw patty pan squash and dress with the vinaigrette, finish with toasted pumpkin seeds.