Instructions: Cut the potatoes in half and place into a thick bottomed frying pan with the duck fat and fresh thyme. Take the garlic -skin and all- and add all this to the pan. Place on a high heat and cook for about 15-20 minutes.

Whilst this is cooking place the parsley, anchovies, pine nuts and 5 tbsp olive oil into a blender. Puree the mix until smooth and season and set to one side.

Heat a hot frying pan on the stove with a little olive oil, season the cod both sides and place on the hot pan skin side down for 2 minutes and then turn over and turn the heat off and leave to one side.

To serve, place a pile of the potatoes in the middle of the plate and add the cod on the top. Spoon the pesto around the edge of the plate and season the top with freshly ground black pepper.

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