Ingredients
4 Monkfish fillets
3fl oz olive oil
2 tablespoons lemon juice
2 teaspoons cracked pepper
8 oz streaky bacon rashers

Method
1. Cut the monkfish fillets into chunky pieces
2. Combine the olive oil, lemon juice and cracked pepper in a bowl. Add the fish pieces; turn to coat, then chill for an hour or until cooking time.
3. Trim the bacon and stretch each rasher by pressing with a knife blade along the chopping board. Cut the rashers in half. Lift the monkfish pieces pieces from the marinade and wrap each one in a piece of bacon. Fix several on each of six kebab sticks.
4. Grill for 8-10 minutes, turning them halfway through the cooking time. Serve with fresh tomato and ginger chutney.

Method
Skin half and seed 1 LB ripe tomatoes. Coarsely chop the flesh and place in a saucepan with 3 oz caster sugar, 1 crushed clove garlic, 1 inch fresh ginger, chopped, 3 oz sultanas, ½ teaspoon salt and a seasoning of freshly milled pepper. Simmer uncovered for about 20 minutes until the mixture is the consistency of soft chutney. Add lemon juice to taste, then cool.