Instructions: Drain off the cod and place in a pan. Top up with cold water and bring to the boil with a lid on, then move off the heat and allow to cool. Drain off the fish and remove any skin and bones from the flesh and place in a blender.

Split the red pepper in half and remove the seeds. Place on an oven tray and roast in a preheated oven at 200C for about 15 minutes.

While cooking finely chop the garlic and warm in a saucepan with 1/2 the olive oil. In a separate pan warm the cream and potato together and add to the cod in the blender. Turn the blender on and pour the oil and garlic slowly into the mix until a paste is achieved.

Remove the peppers from the oven, skin and cut into thick pieces.

Place in a bowl with a bit of the vinegar and finely chopped oregano and season well. Peel and finely chop the shallot and roughly chop the olives, then add them both to the peppers. Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate.

Puree the remaining olive oil with the rest of the oregano, pine nuts, seasoning and anchovy to make a pesto. Dress the plate with the peppers, charred bread pesto and rock salt and serve.

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