Red braised monkfish, puy lentils with pak choi and spicy aubergines

Place all the braising ingredients (except fish) into a large saucepan and bring to the boil. Simmer until reduced by half.

Place the lentils in a large saucepan, bring to the boil, and simmer for five minutes. Drain and refresh under cold water.

Heat the oil in a wok and stir-fry the garlic, shallots, ginger, and coriander for two minutes. Add the lentils, tomatoes and a little braising liquor and cook for about 10 to 15 minutes, until the lentils are al dente and most of liquid has been absorbed. Season to taste with salt and freshly ground black pepper.

Set the oven to 190C/gas 5. Heat the grapeseed oil in a large ovenproof frying pan. Season the fish and fry for two minutes on each side. Add a little of the reduced braising liquor, transfer to the oven and bake for about five minutes, until the fish white and opaque.

Cut the pak choi in half lengthways and cook for 1 minute in a saucepan of boiling salted water.

For the spicy aubergines, heat a wok or deep fat fryer and fry the aubergine slices for about five minutes, until golden. Drain well.

Heat the grapeseed oil in a frying pan and fry the onion, garlic and ginger until soft. Add the cumin and aubergines and fry for one minute. Remove from the heat, cool and add the lemon juice and chopped coriander.

To serve, spoon the lentils into four deep dishes and top with the monkfish. Pour over the liquor, top with the pak choi and aubergines and garnish with herbs. Serve with spoon.