Alexanders grow along the roadsides and are prolific as you near the coastline in Kent. Somewhere between celery and cardoon, with a slightly perfumed taste, they can be treated in much the same way. You’ll need to peel the stems first, then simply blanch, boil or braise them.
There is little demand for monkfish liver in the UK, so you’ll probably need to ask your fishmonger to source it for you. For me, it’s the foie gras of the fish world - it looks pretty similar and cooks up in