Tom Kerridge cooks a delicious looking Moroccan inspired monkfish with smoked aubergine purée dish on Tom Kerridge’s Proper Pub Food.

Tom says: “This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. When the aubergines are cool, cut them down the middle and scoop out the creamy flesh – taking care not to pick up any of the toasted black skin. Using a sharp knife, chop the aubergine until it forms a rough purée, but DO NOT use a food blender it will emulsify the waters into the purée and this is not what is required for the recipe.”