John’s rustling up a retro favourite for lunch - scampi in a basket! Using meaty monkfish, lobster and langoustine, John’s showing us the different ways to make these bite-sized pieces of heaven.

Remove the skin from the monkfish tail (7) (8), then cut it into coarse pieces (9). Shrimp and scampi should remain whole, just be sure to remove the intestinal vein by cutting along the back (10 ...