300g cod loin
150g salt
50g sugar

Garlic and Thyme Oil:
6 cloves of garlic, cracked
3 sprigs of Thyme
Olive oil

White Bean Sofrito:
1 tin of white beans, drained and rinsed
1 carrot, diced
1 onion, diced
1 celery stick, diced
2 cloves of garlic, chopped
2 sprigs of thyme, de-stemmed
Chicken stock
Knob of butter
3 tomatoes, concassed
Half a U of chorizo, quartered and cut into chunks
Handful of parsley, roughly chopped
Juice of half a lemon

Parsley Oil:
Small bunch of parsley, chopped
Dash of lemon juice
Olive oil

Mange Tout:
150g mange tout, blanched
2 banana shallots, finely sliced
Salt and pepper

500g spinach
Knob of butter
Sugar to taste
Salt and pepper


For the parsley oil: Put the parsley into a jar, bruise it and cover with olive oil and a dash of lemon juice. Leave to infuse for a few hours or a day. Remove the parsley and keep the oil.

For the garlic and thyme oil: Preheat the oven to 120C. Put the garlic into a small oven proof dish, add the sprigs of thyme and cover with olive oil. Put into the oven for 1 hour or Put the garlic and thyme in a small saucepan and then cover with olive oil. Place on a moderate heat for 20 minutes.

For the cod: Combine the salt and sugar and pour half onto a large bit of cling film, place the cod on top of the mix and cover with the rest. Wrap and place in the fridge for 1 hour.

Turn down the oven to 80C.

Get the cod out the fridge, rinse off the salt and sugar put the cod on a roasting tin and brush with the parsley oil.

For the white bean sofrito: Sauté́ the carrot, celery, garlic and thyme in a bit of butter for 5 minutes then cover with chicken stock. Simmer for 5 minutes. Remove the liquid, then add the chorizo and lemon juice to the vegetable mixture. Sauté for a further 5 minutes until the chorizo is cooked. Add beans.

For the cod: Place the cod in the oven for 15-20 minutes

For the green beans: Put the beans in a saucepan of boiling water, leave uncovered. Cook for 3-4 minutes until al dente, strain and rinse with cold water.

Fry the shallots in a frying pan until slightly golden with a small knob of butter, add the green beans and heat through. Take off the heat and stir in some garlic and thyme oil.

For the spinach: Place a knob of butter in a large pan, once melted add the spinach stir uncovered until almost fully wilted. Remove from the heat and season.

To serve: Place a spoonful of the ragu on a plate, add a smaller spoonful of spinach on top then pace the cod on top of that, brushed with some more parsley oil. Serve with the green beans.