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Slices of sweet potato cooked in the oven (time saving as you don't have to stand over a hob) but with that comforting fried texture and taste. RECIPES FROM MY TRAVELS Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée Great recipe for Yakitori Chicken. A beautifully sticky Japanese dish served with plain rice.

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Composition Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée:

1. Require for Monkfish tail with bone taken out
2. Make ready 300 ml - tinned mushy peas
3. Give 2 - medium sweet potatoes
4. Prepare for Fennel herb for garnish
5. Take - Tarter sauce
6. Make ready 250 ml self raising flour
7. Give 1 sachet of baking powder
8. Require 200 ml - cold beer (non alcoholic optional)
9. Need Vegetable oil for frying

Pan-roast duck with sweet potato fondant, baby vegetables and cherry brandy sauce. by Andrew MacKenzie. Breasts of quail with pea purée, pancetta and marjoram jus. by Mark Dodson. Sugar and sherry vinegar to taste. Minted Pea Purée, Pickled Egg, Pickled Onion,Seaweed Mayonnaise.

Cornish Monkfish Goujons with Sweet Potato Fondant and Pea Purée steps:

1. Cut the monkfish into goujons and dust with seasoned flour. Make the batter up by mixing the self raising flour and sachet of baking powder and whisking in 200ml of cold beer.
2. In the meantime par boil the sweet potatoes, leave to go cool and cut into cylinder shapes. Heat a small frying pan, add a knob of butter and place your potato fondants in, basting all the time. Heat another pan or fryer and coat the monkfish goujons in the batter mix and deep fry in batches. Drain the monkfish and fondants on kitchen paper.
3. Heat the mushy peas and blend into a purée. Assemble the dish and serve with a sprinkle of fennel herbs and tarter sauce.

Sweet Potato, Spring Onion & Sweetcorn Rösti,Walnut Pesto, Pickled Onion & Smashed Heritage. Monkfish is great for goujons, or 'scampi' in this case, because of its firm, meaty texture. In this beer battered monkfish recipe, Pete Biggs uses lager for the batter, the bubbles creating a wonderfully crisp texture, and serves up the scampi with a heavenly wild garlic mayonnaise. When golden, flip potatoes and add butter, garlic and rosemary. Put a non-stick pan onto the heat and add a little oil.

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