LONGER-LIFE COD AND RAW PATTYPAN SALAD

SERVES ONE

A pattypan

A shallot, peeled

Sea salt, to taste

Black pepper, to taste

Olive oil, 1-2tbsp

Mature sherry vinegar, a splash

Redcurrants, a small handful

A cod fillet

METHOD

Tear out this recipe and keep it for next summer, when pattypan is in season. Slice into 2mm rounds, then slice your shallot likewise. Keep it thin, as you’re not cooking this one. Season with salt, pepper, olive oil and a splash of cholesterol-reducing sherry vinegar. Fold through your redcurrants and leave for five minutes. Finish with strips of squash flowers. Bake the cod for eight minutes and serve.