Roast cod with squid, smoked hock and charred sweetcorn

Ingredients

• 2 smoked ham hocks
• 1 onion, roughly chopped
• 5 cloves
• 2 star anise
• 6 x 150g cod fillets
• olive oil, to fry
• 2 knobs of butter
• squeeze lemon juice
• 150g plain flour
• 2tsp pink peppercorns,
• lightly crushed
• 1tsp smoked paprika
• 2–3 squid with tentacles,
• cleaned
• fresh kernels from 3 corn cobs
• 1 head red chicory, leaves separated