She makes a mean Victoria sponge, but Mary Berry also excels at the savoury stuff. Her monkfish kebabs are delicious served with green salad.

Kcal: 341kcal per serving

Fat: 15g per serving

Preparation time: 10 minutes (plus six hours for fish marinade)

Cooking time: 10 minutes

Ingredients (Serves 4):

• 500g (1lb 2oz) monkfish fillets (or brill or halibut) skinned
• 8 raw tiger prawns, peeled and deveined
• 4 baby courgettes, trimmed & cut into 4 pieces
• 16 cherry tomatoes

For the marinade:

• 6 tbsps olive oil
• 1 tbsp balsamic vinegar
• 3 tbsps chopped fresh tarragon or basil
• 2 large garlic cloves, peeled and crushed
• salt and black pepper

Method:

Step 1: Put the marinade ingredients in a large non-metallic bowl and stir.

Step 2: Remove central bone from the monkfish and cut fillets into 16 chunks. Place fish in marinade, add prawns and mix. Refrigerate for six hours. Soak wooden skewers in warm water for six hours to avoid burning.

Step 3: Line the grill pan with foil. Preheat grill on high for five minutes.

Step 4: Lift fish and prawns out of marinade. Thread two chunks of fish, one prawn, two pieces of courgette and two tomatoes onto skewers. Arrange skewers on the grid of the grill pan and brush with marinade. Reduce grill heat to medium-high.

Step 5: Grill kebabs 10cm (4in) from heat for 10 minutes, turning twice and brushing with marinade. Check fish is opaque in centre and serve.

From Mary Berry’s Cookery Course (£25, DK)