Remove the leafy tops from the fennel bulb, chop them coarsely and set aside.Cut the bulb into quarters, remove and discard the core, then finely chop the bulb.

Heat the oil in a large saucepan or wok. Add the fennel bulb and fry for 5 minutes. Add the garlic and fry for a further 1 minute. Add the wine, stock and canned tomatoes and sugar and stir well. Bring to the boil, reduce the heat then simmer for 5 minutes.

Add the cherry tomatoes and cook for a further 5 minutes. Add plenty of salt and freshly ground black pepper.

Add the monkfish chunks and return to simmering. Stir in the mussels and prawns, cover and cook for about 5 minutes, or until the mussels have opened and the fish is cooked.

Ladle the stew into deep plates or bowls and spoon the pimento paste, if using, on top. Sprinkle with the fennel tops and olive oil and serve.

Put the salmon fillet on a board and cut it crossways into 1cm slices.
Arrange the salmon slices in over-lapping layers on a large servingplate. Sprinkle with salt and freshly ground black pepper.

Put the spring onions, chilli, vodka and lime juice in a small bowl and mix well. Pour the mixture over the salmon and set aside for 30 minutes to let the salmon “cook ”.

Sprinkle with salt and freshly ground black pepper again and drizzle with the olive oil. Top with the coriander leaves and serve with black rye bread.

Put the potatoes in a saucepan, cover with water and bring to the boil. Add the salt and simmer gently for 15 minutes, until the potatoes are tender.

Meanwhile, put the fish in a large,shallow saucepan and pour over the milk. Cover, bring to the boil, reduce the heat and simmer very gently for 5-6 minutes, until the fish is opaque all the way through and just cooked. Using a slotted spoon, remove to a plate and let cool. Remove and discard the skin, then coarsely flake the fish.

Drain the potatoes and return to the pan. Add the butter and mash until smooth. Put into a large bowl, add the parsley and chives and mix. Add plenty of salt and black pepper. Using a large metal spoon, gently fold in the flaked fish.

Using floured hands, shape the mixture into 4 round cakes, about 2.5cm thick. Dip them first into the beaten egg and then into the breadcrumbs to coat all over. Refrigerate for 30 minutes.

Put 2cm oil into a large frying pan and heat until hot. Add the fishcakes and fry over a medium heat for 3-4 minutes on each side, until golden brown and heated through.

Toss the fine green beans and spinach together in a bowl, divide between 4 plates and put a fishcake on top.
Serve with extra chives and tartare sauce.