Instructions: Preheat oven to 220c/425f/Gas 7.

1 Soak the grated sweet potato in a bowl of water for one minute, then drain well.

2 Finely chop the green ends of the salad onions, add to the grated sweet potato and season. Heat 15g/ 1/2oz butter in a small pan until melted, then pour onto the sweet potato mixture.

3 Heat 1 tbsp olive oil in a small frying pan. Add half the sweet potato mixture and spread out into an even layer. Cook for 5-6 minutes on each side, or until golden brown and cooked through. Repeat with the remaining mixture. Cut three thin slices off the monkfish and season with pepper.

4 Season the flour, add the remaining large piece of monkfish and turn to coat. Heat 15g/ 1/2oz butter in an ovenproof frying pan, add the monkfish and cook for a minute on each side. Put the pan in the oven and cook for about 5-8 minutes, or until cooked through.

5 Heat the damson wine in a pan with the red wine, bring to the boil and simmer rapidly until reduced by about half. Stir in the double cream and a dash of balsamic vinegar and season.

6 Heat 1 tbsp olive oil in a wok with the sliced garlic and half the spinach and cook quickly until just wilted.

7 Sit the rostis on a plate and spoon the wilted spinach on top. Cut the roasted monkfish in half and sit on top of the spinach. Drizzle over the damson wine sauce.

8 Heat a griddle pan. Brush both sides of the monkfish slices with a little olive oil and add to the pan with remaining pieces of salad onion.

9 Cook the fish for a minute on each side, or until just cooked through.

Mix together the soy sauce and 1 tbsp olive oil.

10 Toss together the remaining raw spinach and chilli, pile onto a plate and drizzle over some of the soy and oil dressing. Sit the monkfish slices on top and add the griddled salad onions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.