Jerusalem-artichoke and black-garlic mash with cod, kale, Parma ham and kale-pesto mayonnaise Serves 4
Preheat your oven to 180˚C/350˚f/gas mark 4. Peel the Jerusalem artichokes and cut into even-sized pieces, then simmer in salted water until tender. Drain well. Add the black garlic and a good splash of olive oil, then use a stick blender to make a purée. Keep warm until ready to serve.
To make the pesto, add the kale, Parmesan, lemon, pine nuts, garlic and olive oil to a processor and blitz into a coarse paste. Taste, add seasoning and set aside.
Next, place the cod fillets on a baking tray, season and smear with pesto. Crumple a slice of Parma ham onto each fillet and bake for 20 minutes.
While the fish is in the oven, boil your kale in salted water for a few minutes. Drain well and toss with a spoonful of pesto.
Serve the cod with the Jerusalem-artichoke mash and kale. Add mayonnaise to the remaining pesto, mix well and serve on the side.