Tim Siadatan served up tasty scallops and monkfish skewers with anchovy and caper dressing along with a potato al forno on Saturday Kitchen.

The ingredients for the potato al forno are: 300g Maris Piper potatoes, peeled and cut into 1cm cubes, 10 garlic cloves, skin left on, ¼ Treviso radicchio or radicchio, cut into 5mm thick wedges, 50g Kalamata olives, stones removed, 1 blood orange, skin on and cut into 3cm thick wedges, 6 sage leaves, soaked in water for 20 seconds, 5 tbsp extra virgin olive oil, 2 tbsp Cabernet Sauvignon vinegar and salt and freshly ground black pepper.

For the skewers: 2 large rosemary sprigs, about 25cm long and soaked in water, 6 hand-dived scallops, cleaned and roe on, 200g monkfish fillet, cut into 6 chunks of a similar size to the scallops, vegetable oil, for frying.

For the dressing: 400–500ml vegetable oil, for deep-frying, 4 large rosemary sprigs, 50g capers in brine, drained, rinsed in cold water for 30 seconds and patted dry, 6 anchovy fillets, finely chopped and 150ml extra virgin olive oil.

see recipes by Tim in his book titled: Trullo available from Amazon now.