Roasted cod with chickpea, pipperade and rocket pesto

Serves 4.

Roasted chickpeas:

64g chickpeas

27ml olive oil

1g garlic powder

1g salt

1g smoked paprika

1g ground cumin

Cod:

440g cod loin

20g maldon salt

Chickpea puree:

16g tahini

144g chickpeas

160ml olive oil

3g garlic

2-3g salt

0.5 lemon

Vegetable demi-glace:

170g aubergine

180g cauliflower

20g celery

60g carrot

20g beetroot

24g chestnut mushrooms

80g celeriac

40g broccoli

50g onion

24g garlic

4g tomato paste

4g kombu

40ml oil

1000ml water

0.1g xanthan gum

1-2g salt

1g pectin

Rocket pesto:

27g pine kernels

53g rocket

80ml olive oil

2-3g garlic

1 pinch salt

Piperade:

286g plum tomatoes

171g red peppers

171g yellow peppers

43g onion, peeled

5-6g garlic, peeled

7g thyme

1 bay leaf

29g veg demi-glace

1g salt

To plate:

60g rocket

120g chickpeas

4g roasted chickpeas

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 782Kcal/3269kJ

1. Roasted chickpeas; preheat oven to 180°C. Drain and dry on a cloth, rub to remove most of the skins. Mix all ingredients together and bake for 45 mins or until crispy, shake every 15 mins.

2. Prepare the cod; remove all bones and skin. Sprinkle with the salt and place in the fridge for 20 mins. Clean the salt off of the cod with cold water, dry with a clean cloth. Wrap the fish tightly in cling film. Place in the fridge for at least 3 hours or overnight. Cut into 110g portions. Remove the cling film and cook in the oven at 100°C on baking parchment to a core temp of 50°C.

3. Chickpea puree; blend all ingredients except the oil together until smooth, continue blending and incorporate the oil. Pass through a chinois.

4. Vegetarian demi-glace; preheat oven to 160°C. Slice all of the vegetables thinly, mix with the tomato paste, oil and kombu, transfer to a roasting tray. Roast in the oven for 45 mins, stirring every 15 mins. Add the water to the tray and return to the oven for 30 mins. Strain the stock into a saucepan and reduce to a sauce consistency. Mix the pectin, salt and xanthan gum then blend into the stock with a hand blender, return to the boil and then pass through a chinois.

5. Rocket pesto; toast the pine nuts in the oven at 180°C until lightly golden brown. Remove from the oven and allow to cool completely. Blend everything together to a paste. Check seasoning.

6. To make the piperade; scorch the skins of the peppers, place in a bowl covered with clingfilm. Peel and slice the peppers into 5mm strips. Blanch, refresh and peel the tomatoes. Thinly slice the onion and crush the garlic. Heat the oil in a pan over a medium heat and add the onion, garlic and salt. Cook gently until soft. Add the pepper and cook for 2 minutes. Add the tomato and herbs and bring to a simmer. Blend the pepper skins, tomato skins and seeds and pass through a chinois into the pan. Cook until the tomatoes have broken down, this should take 15-20 mins. Stir the vegetarian demi-glace through.

7. To plate the dish; warm the chickpeas in a little water and olive oil, season. Ensure everything is hot except the pesto and crispy chickpeas. Spread a layer of the chickpea puree onto the plate, spoon the chickpeas over. Add the piperade to the plate and top with