Salt cod is very popular in Europe, especially France, Italy, Portugal and Spain where amongst many things it is made into the famous dish Cod brandade. Traditionally, it was made by salting the cod and leaving it out to dry in the sun and the wind, but refrigeration has modernised the process. Salting the fish draws out moisture, preserving the fish and giving it a much longer shelf life, making it a cost-effective way of preserving a much needed protein in the days before fridges and freezers. Although we are now fully equipped with modern technology, people still eat salt cod for its unique flavour and texture.

Try Francesco Mazzei’s colourful Baccalá stuffed courgette flowers or for a hearty main try Rosana McPhee’s Salt cod and chorizo casserole. Luca Marchiori showcases a classic Venetian dish Baccalà mantecato served with rich toasted polenta.