Simon Rhodes, of the Lobster Pot Fishmongers, Wood Street Food Hall, talks about how to enjoy monkfish.

MONKFISH are probably the ugliest fish in our waters - they have enormous heads which are not in proportion to their bodies.

They are so ugly that they take off their heads before selling them at the market - this was due to the number of bad dreams the fishermen were having after catching them! All that is sold are the monkfish tails.

This once under-used fish was a by-catch years ago and used for scampi. Then some TV chefs did some amazing things with it and suddenly it was on every cooking programme, and naturally the price increased as it became as popular as One Direction!

This firm meaty fish is able to ‘walk’ on the bottom of the seabed with its fins and change colour to blend in with its background so that it can hunt its prey.

What really works well with this fish is smoked prosciutto which is commonly wrapped around the fillet and gently roasted in the oven.

Chorizo is another favourite accompaniment, as its smoky flavour works well against the light sweet flesh.

Monkfish is also perfect for curries and stews as the flesh is so firm that it holds together well during cooking.

As the fish holds a lot of juice it is advisable to season it with salt for an hour before cooking as this will draw out the moisture and make it easier to pot roast or fry.

PS: I have just spoken to my supplier who tells me that as of next week lobsters will be a lot cheaper. We are hoping to sell them for about £14 each. Time to treat yourself, perhaps?