A portion of Scottish monkfish, trimmed and wrapped, alongside a rosemary branch in Tuscan pancetta. All you have to do is put it in the oven.

• Serves 1; approx. 160g
• Allergens: fish, sulphites

At-home preparation: 
Pre-heat the oven to 180°C (fan). Heat a non-stick pan with a little olive oil. Place the wrapped monkfish in and sear for a minute. Turn the fish over and move to the oven. Roast for 10 minutes or until cooked through. Serve with lemon and black pepper.