Method

• Cook the washed gems in a saucepan of salted water for around 20 minutes or until just tender
•   Drain well, and allow to cool for 10 minutes before smashing into 2cm sized chunks
• Heat butter and oil together in a frying pan and add chilli, cumin, mustard, turmeric chilli and ginger
•   Cook for a minute or 2 and then add earth gems, monkfish, peas, lemon juice and coriander
• Toss to coat the gems and cook the fish in the spices, add salt to taste
• Adjust seasonings as needed and then set filling aside to cool
• Cut 12cm wide discs from the pastry and then cut each disc in half
•   Place a large spoonful of filling on one side of the pastry and then fold over to form a triangle shape
•   Press the edges with a fork to seal
• Heat enough oil to come to a depth of 2 cm in a large saucepan
•   When hot quickly cook samosas until puffed and golden on each side
•   Drain on paper towels
• Alternatively, you can bake these in the oven but be sure to give them a gentle toss in some oil first to help them crisp and colour up
• Serve with Port Larder Ceylon Sauce
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