Pan-fried cod with snowpeas, broad bean purée and pea shoots

To begin, make the pea purée. Julienne the onion and sweat in a medium saucepan with a little olive oil until soft but without colour

Add the peas, cover with vegetable stock and cook until the peas are soft

Blitz in a blender with a few mint leaves, then emulsify with a drizzle of extra virgin olive oil. Add salt and pepper to taste

For the broad bean purée, blanch the shelled beans in salted boiling water for a minute, then pop them out of their skins. Add the beans, courgettes, potato and onions to a small pan with a little water

Cook over a medium heat until everything is tender, for approximately 15–20 minutes, topping up the water as necessary. Allow to cool then blitz to make a smooth purée, adding a splash of water if it's too thick. Season to taste

To make the parsley purée, cook the chopped potato in boiling water until tender, then blitz until smooth with the parsley, seasoning to taste with a little salt

To make the grilled vegetables, boil the courgettes and the broad beans in salted water briefly, keeping a nice crunchy texture. Cut the courgetets in half and then grill on a barbecue or very hot chargrill pan

Preheat the oven to 170°C/gas mark 3.5

Pan-fry the cod skin-side down for few minutes with a dash of oil in a very hot ovenproof pan, then flip over and place in the oven to finish cooking for 3–4 minutes

To serve, spoon the pea, broad bean and parsley purées onto plates and flake chunks of the cod on top. Add the cedar, courgettes, broad beans, pea shoots and salt flakes and serve immediately