ELABORATE COOKING UNCOVERED. I hope you enjoy reading and cooking the following recipes which are included in my book. To try more mouthwatering recipes my book can be purchased through this website.

1.   Brush the fillet with oil then grill or fry on both sides to your preferred likeness.
2.   For the pepper sauce, place the butter and onion in a frying pan and brown on a low heat. Add demi-glace and cream, season with black pepper and simmer to reduce.
3.   Place the fillet on a plate and before pouring the sauce over, add a splash of brandy.

1.   Place the potatoes in a saucepan with enough water to reach 2 inches above them.
2.   When slicing the leeks, save the 2 inches of white head and place the rest in the pan and boil for 10 minutes. Season with a little salt and 2 bay leaves and boil for a further 5 minutes. Drain the water and mix the stock with a blender.
3.   In another pan, melt the butter with the onion and stir for 1 minute. Add the flour and stir for another minute. Add 1 pint of water and the cream and pour the blended mixture into the pan with the chives. Simmer to reduce.
4.   Serve hot or cold with croutons and crown with fried julienne of leeks.

1.   Place the butter with garlic, peppers and courgettes in the frying pan and toss them until softened.
2.   Drain the butter beans and add to the sauce. Keep it on a low heat.
3.   Reheat the pasta in a microwave or blanch in hot boiling water for ten seconds. Remove and drain, then add to the frying pan and toss.
4.   Beat the egg yolks, season with a little salt and cracked black pepper. Mix in all the cream and add to the pasta and toss. Serve immediately with the Parmesan cheese.

1.   Bring the rice to the boil with a little salt until half cooked. Wash and dry under the warm water, drain and place back in the saucepan.
2.   Place all the vegetables in a pan with oil and toss until softened.
3.   Add tomato and season well and simmer on a low heat to reduce the sauce.
4.   Transfer the sauce to the saucepan and mix the rice with the sauce over a low heat. At this stage, adding some chopped fresh tarragon or basil or one or two splashes of white wine would be an option.    

1.   Pan fry the ckicken breast in olive oil until cooked.
2.   In another pan, melt butter and saute the onion on a low heat for 1 minute. Add the mushrooms and stir until tender. Add the pepper, salt, wine, bechamel and cream, simmering until the sauce has reduced.
3.   Place the chicken in the centre of the plate. Pour the sauce over and serve immediately.

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COOKING FISH WITH ALI. Ali was born in Tehran (Persia) and is a renowned Celebrity Chef, Food Connoisseur, Author and Restauranteur. He has written this book in response to the public demands and in celebration of the fish family. Almost every fish has its own place in this book and you are being presented with some of the most fascinating exotic sea food dishes from around the world.

Bacon wrapped roasted monkfish and Tomato Aioli As I explained earlier, this is a perfect fish for stir frying and grilling, and when you wrap monkfish up with bacon, it becomes something to die for. Bacon keeps the flesh moist and while it is cooking these two compliment each other with their flavours in a way that could only be described as perfect. Serves 6.

How to make it:
1. Cut off the membrane of the monkfish from the outside after being trimmed.
2. Cut off the flesh of the monkfish from the back bone.
3. Keep the cutoffs for making fish stock.
4. Wrap the fillet of monkfish in bacon rashers and place in the roasting tin and in the oven pre heated to 190c / 375f / gas mark 5 for half an hour.
5. Meanwhile, heat the oil in a frying pan with onion, garlic and cook until turn colour.
6. Add tomatoes, thyme and seasoning ( little water if needs be) and simmer for 2 minutes.
7. Divide and pour the sauce in the centre of plates.
8. Remove the monkfish from the oven and the tray on to the chopping board and slice into six serving portions and place in the centre of tomato sauce before serving.

King prawns with garlic and lemon herb butter  This fish is amazingly popular with restaurant goers in Britain. King prawns to English middle class is like making an statement of their breed and sophistications. This fish is so delicious specially in garlic herb lemon butter and you don't even have to be hungry to eat it.  Serves 2.

How to make it:
1. Place the garlic in a frying pan with butter and oil on a high heat.
2. Shallow fry the king prawns with garlic butter on both sides until turn colour.
3. Add the parsley and lemon juice.
4. Add black pepper corn and seasoning and serve immediately with salad.

Angels on horseback  This is the fish dish you can prepare well in advance of the serving. The angel fish can be grilled and kept in an oven before the serving. The horses should be left until the serving. Serves 6.

Green Fish Curry This classic dish is one of my favourite curries. It is called green fish because of all the herbs used in making the sauce which gives the dish its rich colour. This is a delicious curry which compliments exotic fish such as Sword fish, Mahi, Hoki or Coley.   When serving this dish make sure you accompany it with some sort of fragrant basmati rice and some lemon wedges. Serves 4.

How to make it:
1. To make the curry paste, combine the root ginger, garlic, green chillies, lemon juice, coriander seeds, five spice powder and half of the sesame oil into a processor and whizz to a fine paste and set aside.
2. In a large pan, pour the rest of the sesame oil, fry the red onion for 2 minutes and add the fish and stir fry for further 2 minutes.
3. Lift out the fish and onion on to a plate and set aside.
4. Pour the paste into the pan and stir, return the fish and onion back in.
5. Add the coconut milk and simmer for 5 minutes.
6. Meanwhile, process the herbs, spring onion, lemon rind and oil in a processor and whizz to a coarse paste.
7. Stir this paste into the fish curry and on a fish stock garnish with fresh chillies and coriander, serve with rice and lime wedges.

Hake Au Poivre with red pepper relish Serves 4.

How to make it:
1. Crush the pepper corn into coarse with a pestle and cover the fish with it. Sprinkle some salt and pepper over it.
2. Heat the some olive oil and fry the peppers for a few minutes until tender, add the garlic, tomato and anchovies and stir, simmer until soft.
3. Stir the capers and balsamic vinegar into the contents of the pan, season and keep hot.
4. In a frying pan heat some olive oil and fry the fish on both sides, turning them only once.
5. Place the fish on individual plates, serve the relish next to the fish and garnish with some fresh basil and serve.