Preheat your oven to 220°C/200°C fan/gas mark 7. 

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

Meanwhile, trim the bottom 2cm from the asparagus and discard. Halve, peel and chop the shallot into small pieces.

Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Halve the lemon.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside for later.

Heat a drizzle of oil in a small saucepan on medium heat. Once hot, add the shallot and cook until softened, 4-5 mins.

Stir in half the garlic and cook for 30 secs. Add a good squeeze of lemon juice and allow it to evaporate, then add the water for the sauce (see pantry for amount) and chicken stock paste.

Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter until melted, then remove from the heat. Stir in the tarragon and another good squeeze of lemon juice. Set aside for later.

Heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish dry with kitchen paper, then season with salt and pepper.

When hot, add the monkfish pieces to the pan. Cook the monkfish pieces for 3-4 mins each side, adjusting the heat as necessary.

When cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Add the monkfish to the butter sauce and toss to coat.

When the potatoes have 10 mins left, sprinkle over the lardons and Parmigiano Reggiano. Return to the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pop the asparagus tray on the middle shelf and roast until tender, 10-12 mins.

Meanwhile, wipe out the (now empty) monkfish frying pan and return to medium heat with a drizzle of oil.

Once hot, add the samphire, peas, remaining garlic and a splash of water. Season with pepper (don't add salt - the samphire is salty enough!). Immediately cover with a lid or some foil. Cook until the veg is tender, 4-6 mins, then remove from the heat.

When everything's ready, share the monkfish (reheat first if needed), cheesy bacon hasselback potatoes, asparagus and garlicky veg between your plates.

Spoon any remaining béarnaise style butter sauce over the monkfish to finish.