1 carrot, chopped into 1cm/½in cubes
small handful coriander cress (available from specialist suppliers and online)
1 garlic clove, crushed to a paste
½ leek, white part only, chopped into 1cm/½in pieces
110g/4oz button mushrooms, finely chopped
½ onion, finely chopped
¼ bunch flatleaf parsley, leaves only, chopped
500ml/17½fl oz chicken stock
110g/4oz yellow split peas
freshly ground black pepper, to taste
extra virgin olive oil, to taste
1 tbsp smoked paprika
½ tsp salt
1 tbsp salt
1 tbsp tomato purée
1 tbsp vegetable oil
50g/2oz unsalted butter
200g/7oz cooking chorizo, cut into 1cm/½in pieces
200g/7oz cooking chorizo, sliced thinly on the diagonal
400g/14oz monkfish tail, trimmed
1 bouquet garni (made with 2 bay leaves and ¼ bunch thyme tied together with kitchen string)