ROAST COD WITH SQUID, SMOKED HOCK AND CHARRED SWEETCORN

The freshly roasted food, the sun setting over unruly hedges – the after-show dinner seemed to be something others would enjoy

I think these four things go really well together: meaty cod, smoky and tender ham hock, crisp fried squid and sweet charred corn. This is a ‘surf and turf ’ of distinction, a moreish, comforting dish, which you can serve with either red or white wine. It also requires you to visit the fishmonger, butcher and greengrocer – what a way to spend a morning!

Preparation 25 minutes

Cooking about 3 hours 45 minutes Serves 6

2 SMOKED HAM HOCKS 1 ONION, ROUGHLY CHOPPED 5 CLOVES

2 STAR ANISE

6 X 150G COD FILLETS OLIVE OIL, FOR FRYING

A FEW KNOBS OF BUTTER SQUEEZE OF LEMON JUICE 150G PLAIN FLOUR

2 TSP PINK PEPPERCORNS,

LIGHTLY CRUSHED

1 TSP SMOKED PAPRIKA SEA SALT AND BLACK PEPPER 2-3 SQUID, CLEANED, WITH TENTACLES

FRESH KERNELS FROM 3 CORN COBS

HEAD OF RED CHICORY, LEAVES SEPARATED

1 Put your ham hocks into a stockpot or large saucepan with the onion, cloves and star anise. Pour in enough water to cover, then bring to the boil before turning down to a simmer. Cook for 3-3½ hours, until the meat starts to fall away from the bone. Remove from the heat and, when the meat is cool enough to handle, pull it off the bones in large flakes.

2 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Season the cod well. In a hot pan with a drizzle of olive oil, place the fish skin-side down and let it cook undisturbed over high heat until the edges of the skin start to go golden. Turn down the heat slightly then whack in a knob of butter and a squeeze of lemon juice, basting the fish with melted butter for 4-5 minutes. Flip over and baste for a further 2-3 minutes. Remove the cod from the pan, leave to rest on a rack and pour the pan juices over the top.

3 In a shallow bowl, mix together the flour, pink peppercorns, paprika and a little salt and pepper. Slice open the squid hoods and score the inside with a sharp knife, then cut into triangles. Dust all the squid, including the tentacles, in the seasoned flour and shake off the excess. In a heavy-based saucepan, fry the squid over very high heat with a decent amount of oil for 1-2 minutes until crisp and golden. Drain on kitchen paper.

4 Cook the corn kernels in a dry frying pan over a high heat with a little sea salt until it pops and chars. Add a knob of butter to finish.

5 Serve the cod, squid, corn and ham with the chicory leaves. Accompany with new potatoes.