Instructions: 1 Heat a saute pan. Place the potatoes in a large pan of boiling salted water, cover and simmer for 10-12 minutes until tender. Melt 25g/1oz butter in the saute pan, add the shallot and cook until softened but not coloured, stirring.

2 Heat 1 tbsp oil in a small wok. Add the wine to the shallot and boil until well reduced. Add the stock and boil to reduce.

3 Heat the remaining oil in a large frying pan. Add the bacon to the small wok and cook for 2-3 minutes until it begins to crisp.

4 Shred the cabbage and add to the bacon with a knob of butter. Stir-fry for a few minutes until just tender. Season generously and keep warm.

5 Season the cod fillets all over. Add a knob of butter to the frying pan and cook the cod for 2-3 minutes on each side until just tender and the skin is crisp and brown. Remove from the pan and keep warm.

6 Finely chop the spring onions, add to the potatoes and cook for another minute or two until the spring onions are just tender. Stir the double cream into the reduced stock mixture and gently heat through. Set aside until needed.

7 Drain the potatoes and return to the heat for a minute or so to dry out.

Remove from the heat and mash well. Beat in the remaining butter and season to taste.

8 Place a lightly greased 7.5cm/3" cooking ring on a lightly greased baking sheet and spoon in half the mixture. Press down well. Add the chives and a squeeze of lemon to the sauce and re-heat.

9 Divide the cabbage between warmed serving plates and place a cooking ring on top of each one. Using a fish slice, carefully remove the ring. Top with a cod fillet and garnish with the whole chives. Spoon around the sauce and serve at once.

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