Borlotti with cavolo nero, grilled monkfish and aioli

Serves 4

800g/27oz monkfish

For the aioli

The yolks of 3 free-range eggs
Juice of one lemon
250ml/8fl oz extra-virgin olive oil
3 cloves garlic, peeled and crushed
Sea salt and freshly ground black pepper

For the borlotti

200g/7oz dried borlotti beans, soaked overnight and drained
A head of garlic
A few parsley stalks
1 dried chilli
1 carrot, roughly chopped
A few sprigs of sage
2-3 celery stalks
12 small San Marzano tomatoes
100ml/31/2fl oz extra-virgin olive oil

For the cavolo nero

1kg/2lb cavolo nero, washed, leaves only
2 cloves of garlic
100ml/31/2fl oz extra-virgin olive oil
Sea salt and freshly ground black pepper

First make the aioli. Whisk the egg yolks in a bowl with a pinch of salt, add the lemon juice and whisk until smooth. Continue to whisk while adding the oil slowly, drop by drop to begin with. Once the mixture begins to thicken, add the remaining oil in a slow, steady stream. When all the oil has been added, add the crushed garlic, season and set aside.

For the borlotti beans, heat the oven to 180C/350F/Gas4. Drain the beans from the soaking water, place them in a baking tray and cover with water. Add the garlic, parsley, chilli, carrot, sage, celery and tomatoes. Pour over the olive oil and cover tightly with foil. Place in the oven and cook until the beans are soft – about an hour.

To cook the cavolo nero, bring a saucepan of well-salted water to the boil, add the leaves and cook for five to six minutes. Drain and dress with the garlic, olive oil and salt and pepper while still hot.

Set the grill to high. Cut the monkfish into portions, brush with oil and season. Grill for four minutes on one side and turn and grill for a further three minutes.

Warm the borlotti and cavolo nero in a pan. Spoon into bowls, arrange the fish on top and finish with the aioli.