Peel and slice the potatoes.

Place in a saucepan covered with cold salted water. Place on to boil and then simmer for 10-15 minutes until cooked.

Drain the potatoes and allow to steam for a couple of minutes in the saucepan before adding the butter, and half the double cream. Mash until smooth then season with salt and pepper and stir in the wholegrain mustard. Set aside.

While the potatoes are cooking, do your prep for the fish. Wrap each piece of monkfish in a slice of prosciutto.

Peel and finely slice the shallot, chop the wild mushrooms into bite sized chunks and roughly chop a small bunch of parsley.

In a pan, over a medium heat, add the olive oil, and place the prosciutto wrapped monkfish. Cook for 3-4 minutes, turning the pieces and ensuring they are coloured on all sides. Remove the fish from the pan and transfer onto a baking tray lined with parchment paper.

Add the wild mushrooms and shallots to the pan along with the butter. Cook for 2 minutes still on a medium to high heat. Add the white wine and the other half of the double cream. Season with salt and black pepper and bring to a boil.

Serve the monkfish drizzled with the sauce, on top of a bed of mash. Garnish with some more fresh parsley and season with salt and black pepper.