Roll monkfish tail in an even mix of ground cumin and ground coriander. Shake off the excess powder. Place the fish in a hot pan of clarified butter and caramelize on each side evenly. Place this into a hot oven for around 4 minutes then remove and allow to rest for 2 mins before serving. For the peas, reduce cream, butter, and garlic. Then add peas and cornflour. Cook for 2-3 minutes. Then add to a blender and blend with the herbs. Season to taste and re-blend. For the shoot oil, blend shoot and parsley with ½ the oil to a paste then add the second half slowly. Remove from the blender and store in the fridge for 24 hours to infuse. Then pass through a fine cloth and reserve oil. With the squash, remove the seeds and place on an oven tray and roast in the oven at 160 degrees for 10-12 minutes. Remove and season. Make sure to drizzle with a little oil before placing in the oven and put skin side down on the tray. Place the yoghurt inside the muslin cloth over a strainer and put a container beneath. Here we want to be split the curd and whey. This will take up to 24 hours in the fridge. When its split then add sugar to a pan with the whey and boil until you get a nice caramel. Allow the caramel to cool a little. Then add it back to the curd and reserve for plating.   To plate add some caramelized yoghurt in a dollop then some pea puree. Take the squash wedge from the oven. Season and place on top. Now cut your monkfish into 2 pieces and place on the plate. Now add your pine shoot oil and serve.

Preheat oven to 200ºC or 390°F. Line a baking tray with tin foil. Place all the peppers on the tray. Roast for 45 minutes or until the skin is nicely browned and blistered. Wrap the peppers in foil and set aside to cool (this will help to remove the skin). Peel and seed the peppers, and cut them into strips. In the meantime, either preheat a barbecue grill or your oven grill to medium-high. Coat the asparagus with rapeseed oil. Roast on grill for 2-3 minutes or until bright green and tender crisp. Transfer to a plate. Coat the sweet potato with oil. Cook on grill for 3 minutes each side or until tender and golden. Set aside to cool completely. Chop the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper. Line the base and 2 long sides of a 20 x 10cm (8 x 4 in) loaf pan with plastic wrap, allowing the sides to overhang. Arrange the slices of smoked salmon, overlapping slightly, to completely cover the base and up the long sides. Top with half the sweet potato, again overlapping slightly. Top with red peppers. Spread goats cheese mix over the pepper layer. Place asparagus, side-by-side and parallel to the long side of the tin, on top. Top with yellow pepper strips and remaining sweet potato. Fold over excess smoked salmon to partially enclose. Fold over plastic wrap to cover filling completely. Place a heavy object (such as 2 or 3 cans) on top to compress terrine. Place in the fridge overnight to chill. Turn terrine onto a chopping board. Trim the ends and cut into slices.