Tom Brown served up tasty Monkfish and Spiced Aubergine With A Ginger, Basil and Lime Dressing on Sunday Brunch.

The ingredients are: 180-200g portion of monkfish on the bone (cut across the bone – your fishmonger can do this), 4 tsp ras el hanout and 50g unsalted butter.

For the spiced aubergine puree: 2 Large Aubergines, 1 Lemon, juiced, 1 Onion peeled and chopped, 1 Garlic Clove peeled and chopped, 80g Caster Sugar, 3tsp ras-el-hanout, 3tsp Harissa and 60ml Extra virgin olive oil.

For the ginger and basil dressing: 20ml veg oil, small bunch of fresh basil, 1 inch of Ginger, 1tbsp Lime juice and zest.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.