Step 1

For the puree

Step 2

Thinly slice cauliflower

Step 3

Place in a pan and cover with milk

Step 4

Cook until all soft

Step 5

Drain away milk blitz cauliflower in vitaprep

Step 6

Adding cream and butter until correct consistency and season

Step 7

For the pickled cauliflower

Step 8

Boil all the ingredients

Step 9

Pour over cauliflower you have sliced thinly with a mandolin

Step 10

Leave to cool

Step 11

For the curried florets

Step 12

Cut cauliflower into florets, colour all in a pan.

Step 13

Cook off your spices and ginger in a pan.

Step 14

Place coloured cauliflower in a bowl, toss all cooked spices over ensuring all is covered.

Step 15

Place on a tray cover with tin foil and bake in the oven until cooked

Step 16

For the golden raisin puree

Step 17

Put sugar and vinegar in the pan bring up to the boil, add rehydrated raisin cook until sticky, start to blend add sweet wine, and some raisin water if needed, blitz and pass through a chinois.

Step 18

For the monkfish tail

Step 19

Will be pan roasted and finished with beuree noisette and lemon.