Feast on Phil Yeomans' exquisite barbecue monkfish and chorizo skewers, served with a vibrant romesco salsa. Perfect for sharing!

Ingredients

Serves 4

 1kg monkfish tail (cut into cubes)

 4 cooking chorizo links (sliced into rings)

 Salt and pepper to season

 2 tbsp smoked paprika 

 Juice of 1 lime 

 ½ tsp cayenne pepper 

 100ml olive oil 

YOGHURT FLATBREAD

 400g bread flour

 400g Greek yoghurt 

 1 tsp baking powder 

 50g fresh coriander, chopped 

CRUSHED AVOCADO

 2 avocado 

 Juice of 1 lime  

 10g fresh coriander 

 Salt to taste 

 ½ tsp cumin 

 2 tbsp crème fraîche 

ROMESCO PEPPER SALSA

 200g pine nuts

 400g roasted peppers

 2 garlic cloves 

 2 tbsp sherry vinegar

 2 tsp smoked paprika 

 2 tomatoes

Method

1. Mix all ingredients well together in a bowl, place on skewers alternating monkfish tail and chorizo.

2. Grill direct over the coals, getting some colour all over the skewers. Once nicely seared, move to indirect. 

3. Leave on indirect heat until the monkfish is cooked. I cook the fish to 60°C internal temp and let it rest; this cooks through perfect with the chorizo cooked as well.

YOGHURT FLATBREAD

1. Mix the yoghurt, coriander, flour and baking powder together; knead on a board until a smooth dough. 

2. Place in a bowl and cover. Leave to prove in a warm place for 1 hour. 

3. Knock the dough back, split into 4 and roll out, using some flour, to a flatbread, allow resting for 30 minutes before cooking. n Cook indirect on your BBQ at 200°C. 

CRUSHED AVOCADO

1. Skin the avocado, remove the stone, crush the avocado with a fork, and chop the coriander. 

2. Mix all the ingredients together in a bowl.

ROMESCO PEPPER SALSA

1. Toast the pine nuts in a pan on the grill.

2. Roast peppers direct on charcoal.

3. Peel and core the peppers and dice into small cubes. 

4. Deseed the tomato; dice into small cubes 

5. Mix the pepper, tomato and pine nuts together; chop and add the garlic. 

6. Add the vinegar and paprika (and salt to taste). Garnish the top with fresh watercress.