Start by prepping your ingredients for the Runner Bean Stew. Trim the ends of the runner beans and cut them into bite-sized pieces. Rinse the borlotti beans if using canned, and chop the leek, garlic, and fresh red chili. Prepare the monkfish by wrapping it in smoked pancetta.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic, leek, and red chili, sautéing for about 5-7 minutes until everything is softened and fragrant.

Stir in the anchovy fillets and baby capers, cooking for another 2 minutes until they break down and meld into the mixture.

Pour in 250ml of rosé wine and allow it to simmer for about 3-5 minutes, reducing slightly while stirring to deglaze the pot.

Incorporate the baby potatoes, tins of plum tomatoes, runner beans, and French beans into the pot. Mix everything gently, and let it bubble away on low heat for 30-40 minutes.

Preheat your oven to 200°C (400°F). Place the pancetta-wrapped monkfish on a baking tray lined with parchment paper. Roast for 15-20 minutes until the fish is opaque.

Once the potatoes are tender, stir in the freshly chopped mint and flat-leaf parsley. Adjust the seasoning with salt and pepper as needed.

To plate, ladle a generous portion of the hearty runner bean stew into bowls. Top with the roasted monkfish and garnish with lemon wedges.