Instructions: To make the chutney: Heat up a little oil in a pan and saute 1 of the shallots and add the stoned diced plums. Then add the white wine vinegar, cinnamon, sugar, water and seasoning. Bring to the boil and cook for about 15 minutes. Allow to cool and season again.

To make the salad mix some chopped coriander with the lemon, shallot, beansprouts, and a little chilli, season and leave to the side.

pan fry the cod, skin side down and while cooking place the plum chutney on the plate and a pile of beansprouts in the middle. Top with the pan fried cod, and some deep fried herbs on top of that.

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