CHEF’S SECRET RECIPE
I love this combination: the meatiness of the monkfish, the saltiness of the pancetta and earthiness of the lentils. Then you get a fresh burst of herby, lemony, caper and anchovy dressing from the salsa verde. It’s a multilayered joy to eat – and easy to make. CAMERON EMIRALI, CHEF OF 10 GREEK STREET, LONDON