Hevva Cornish Monkfish with Aleppo

Sourced at the early morning fish auctions in the Cornish fishing town of Newlyn, these monkfish fillets are coated in a garam masala crust, pan-fried to caramelise the spices, then preserved in coconut oil with lime and Aleppo chilli.

The preparation is more involved than most tinned fish — and it shows. Garam masala adds warmth and depth, coconut oil a subtle sweetness, Aleppo chilli a mild fruity heat, and lime a lift of acidity that ties everything together.

Eat on flatbread with yoghurt and coriander, fold through a simple rice dish, or serve as tapas with wedges of lime.