Monkfish and mint skewers with orange chicory salad

Soak 4-6 wooden skewers in cold water and leave to soften for 20 minutes - this prevents them scorching as the fish cooks.

Cut the monkfish into even pieces, about 2cm chunks, and transfer to a mixing bowl. Crush the garlic clove and combine with the monkfish. Season with coarsely ground black pepper.

Thread a piece of fish onto each of the skewers. Alternate with a mint leaf, and repeat the process until the skewers are full.

Heat a griddle until very hot. Brush the fish skewers with oil then lay them onto the griddle. Cook for 3 minutes on one side, before turning and cooking for another 3 minutes.

Remove the skewers from the griddle, squeeze over a little lemon juice and sprinkle with salt. While the skewers are on the griddle, make the salad.

For the salad ; separate the chicory leaves and add to a salad bowl with the orange segments, a little olive oil and lemon juice to sharpen. Snip the chives and mix into the salad. Season, and arrange the salad on a plate.

Place the hot fish skewers on top of the salad and pour over any remaining salad dressing.