Monkfish were coated with seasoned flour and pan-fried – not the best way to cook monk tails because of the thick skin that curls up

Green beans dressed with 1/4 of:
2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
1 tsp onion powder – this was overpowering
1 garlic clove, minced
1/4 cup extra-virgin olive oil

Glazed carrots (Larousse’s recipe)
Wedges flavoured with rosemary, thyme and salt