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Monkfish with sage and onion stuffing and cranberry dressing
Fruit and vegetables
2
onions
, chopped
1
garlic
clove, chopped
1
lemon
, zest only
3 tsp chopped fresh
sage
2 large
floury potatoes
, such as Maris Piper, peeled, cut into cubes
36
Brussels sprouts
, trimmed and blanched for 1 minute in boiling water
1 tbsp chopped fresh
sage
1
garlic
clove
15 fresh
sage
leaves
2
shallots
, chopped
100g/3½oz fresh
cranberries
1 tsp chopped fresh
sage
1 tsp chopped
garlic
Cooking ingredients
3 tbsp white
breadcrumbs
salt and freshly ground
black pepper
1 tbsp
olive oil
1 tbsp
rapeseed oil
10 roasted
chestnuts
, peeled, chopped
50ml/2fl oz
red wine vinegar
pinch
sugar
Drinks
50ml/2fl oz
port
Dairy, eggs and chilled
25g/1oz unsalted
butter
, plus an extra knob of
butter
1 free-range
egg
, beaten
25g/1oz
butter
250g/9oz unsalted
butter
Meat, fish and poultry
300g/11oz
sausage
meat
4 x 250g/9oz
monkfish
fillets
12 slices smoked streaky
bacon
, rind removed
Other
100ml/3½fl oz
red wine
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