Roast cod with squid, smoked hock and charred sweetcorn

Serves 6 Starters and mains

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Method

Put the ham hocks in a stockpot or large pan with the onion, cloves and star anise. Pour in enough water to cover, then bring to the boil before turning down to a simmer. Braise for 3–31/2 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. Preheat the oven to 180C/ 160C F/Gas 4. Season the cod well with salt and pepper.

Drizzle a little olive into a pan set over a high heat. When hot, add the fish, skin-side down, and let it cook undisturbed over the high heat until the edges of the skin start to go golden. Turn down the heat slightly, then add 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.

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. Pour a glug of oil into a heavy- based pan set over a very high heat, add the squid and fry for 1–2 minutes until crisp and golden. Remove from the pan and drain on kitchen paper.

Put a frying pan over a high heat, add the corn kernels and dry-fry with a little sea salt until they pop and char. Add a knob of butter to finish, then serve the cod, squid, corn and ham with the chicory leaves.