Serve with peppercorn and cognac cream
Ingredients (according to numbers):
Monkfish tails
Gammon steaks
Fresh pineapple
Courgettes
Olive oil
Lemon juice
2 teaspoons of cracked black peppercorns
500 ml double cream
brandy
Method:
Skin the monkfish tails, cut into dice and brush with a mixtrue of olive oil and lemon. Slice gammon steaks into 3cm dice. Prepare a fresh pineapple into good-sized chunks. Simply skewer with a little courgette onto soaked wooden sticks, or fresh rosemary sticks. Place onto the barbecue until the fish is just cooked.
To make the cream:
Bring 500 ml of double cream to boil with cracked peppercorns and a good slug of brandy. Leave to cool. Refrigerate. Shake before use! | 
