Instructions: Cut the crusts from the bread, put them in a food processor and whizz to make breadcrumbs, then turn them into a bowl.

Cut the goats cheese into very small pieces, cutting off any rind, add to the breadcrumbs and mix together. Season with salt and black pepper and leave on one side.

Put the cod in the top of a steamer over boiling water and steam for 8-14 minutes, until just cooked to the centre but still succulent.

Remove from the heat but keep covered.

Put a large saucepan of salted water over a high heat and warm up a shallow ovenproof dish. Discard any large, marked outer leaves of the spring greens and slice the rest across into 1.25cm (1/2 inch)

strips. When the water in the saucepan is boiling, add the sliced greens and boil for 2-5 minutes, until just tender and bright green.

Drain and put into a mixing bowl. Crush the pink peppercorns, if using, and coriander seeds in a pestle and mortar and stir into the spring greens, together with the olive oil and a sprinkling of sea salt and black pepper.

Flake in the steamed cod and mix gently with the greens. Turn into the warmed ovenprrof dish and spread level.

Turn on the grill to a medium heat, sprinkle the breadcrumbs and goats cheese mixture all over the top of the greens and cod and put under the grill until lightly browned. Serve immediately.

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