Nigel Barden served up a tasty Thai pan fried monkfish satay with shallot, chilli and cucumber salsa on Radio 2 Drivetime with simon mayo.

Marinade ingredients for the monkfish: 2 fillets of monkfish tails (250g each), 4 garlic cloves, crushed, 2 red chillies, de-seeded and finely chopped, Small handful fresh coriander, finely chopped, Zest and juice of 1 lime, 1 tsp ground turmeric, 1 tsp ground coriander, Salt & pepper, a pinch and Knob of butter for frying monkfish.

For the Satay Sauce: 1 x 125g jar of The Coconut Kitchen Easy Thai Massaman Curry paste, or any commercial Thai Massaman curry paste, 200ml or ½ tin of coconut milk, 100g of ground salted peanuts or cashew nuts, crushed quite fine, 1 tsp turmeric and 2 fresh or dried kaffir lime leaves, finely chopped.

For the Salsa: ¼ of a cucumber, ½ a shallot, ½ a fresh red chilli, de-seeded, ½ a small carrot, (Cut all the above ingredients into a small dice about 4-5 mm)

For the syrup for the salsa: 120ml white wine vinegar, 180g granulated sugar and 10g salt.