Baked monk tail - easy to prepare.

Thinly sliced purple onions line an ovenproof dish......

followed by thinly sliced (after par-boiling) potatoes lightly oiled.........

a layer of toms lightly seasoned to taste........

with more layers if needed.......

topped off with a 50/50 mixture of milk and cream/creme fraiche........

veg to your choice.........

and just to add a twist, however much fresh chilly you need to give the dish some flavour - not too hot.......

or the monk fillet, under a chervil (substitute fennel) cover, will be overpowered........

bake for around 30 minutes ina coverd dish (foil will suffice) in a hot (180º).