Paul Rankin served up a tasty Blackened Monkfish with Curried Aubergine on James Martin’s Saturday Morning.

The ingredients are: 700 g monkfish fillets, boneless and trimmed and 2 tbsp of light olive oil.

For the curried aubergine: 4 tbsp light olive oil, 1 large aubergine, diced, l large onion, thinly sliced, 1 fresh chilli, deseeded and chopped, 1 tsp hot curry powder, 2 tbsp fresh coriander, chopped, salt and pepper.

For the blackening spices: 1 tsp salt, ½ tsp oregano, ½ tsp thyme, ½ tsp black pepper, ¼ tsp white pepper, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp cayenne pepper and ¼ tsp paprika.

For the sauce: 100g fish bones, Ginger, diced into 5cm, 1 red chilli, diced, 100ml white wine, 1 tbsp curry powder, Coconut milk, Wild garlic and Wood sorrels.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.