Tray-Baked Monkfish with Savoy Cabbage, Oyster Mushrooms & Mulled Beetroots

Recipe:
Preheat the oven to 220°C/200°C fan.

Top and tail the beetroot and place in a pan along with the red wine, star anise, cinnamon, cloves and bay leaf. Top up with enough water to cover the beetroot. Bring to the boil and cook for around 30 minutes, until a cocktail stick can be inserted without any resistance. Set aside.

Cut the cabbage into wedges and place in a roasting dish. Dress with a little olive oil and season with salt and pepper. Roast in the oven for 15 minutes until they’re caramelised and cooked through. Remove from the oven and add the monkfish topped with lemon slices, plus the mushrooms and another drizzle of olive oil.

Return to the oven and roast for a further 10 minutes, then remove. Cut the beetroot into wedges and add to the roasting dish. To serve, place the dish family-style in the middle of the table with some fresh dill and a good squeeze of lemon juice.