Cut the new potatoes into bite-sized pieces, place them into and 18cm (7") saucepan of well-salted water (I use 1 teaspoon in a pan this size), bring them to a boil, then reduce the heat and simmer for 10-12 minutes. Drain the potatoes and let them air dry for a minute or two.

Pick the leaves from 2 of the sprigs of thyme, season the monkfish with a pinch of salt then sprinkle over the thyme leaves.

"Thin out" the rashers of streaky bacon by placing them on a chopping board and drag the blunt edge of the knife over them, then wrap the fish in the bacon. Be sure that the bacon "join" I on the bottom of the fish.

Top and tail the sugar snap peas and cut them in half.

Zest the lemon, then cut the lemon in half.

Place the bacon-wrapped fish on a baking tray and bake for 18-22 minutes in the oven at 200°°C or 390F. Alternatively, cook in an air fryer at 180°C or 350°F for 15-18 minutes. You are looking for a nice colour on the bacon and an internal temperature of around 55°C or 132°F. If you prefer your fish a little firmer you can cook it all the way up to around 63°C or 145°F, if you go any higher it will become a bit like cotton wool

Heat a 25cm (10") frying pan over a medium-high heat, add the butter and when it begins to foam add the remaining sprig of thyme, the potatoes and the remaining salt, then saute for 3-4 minutes.

Add the lemon zest and pour in the cider, reduce by half.

Toss in the samphire and sugar snap peas, squeeze in the juice from half of the lemon, add a lid, remove from the heat and steam until the monkfish is ready.

Carve the fish and serve.