Ling is a member of the cod group and it is a lovely white, textured meat with a slightly sweet taste. The chorizo and cassoulet elements in this dish combine to offer excellent flavour contrasts.

Serves four.

Bean cassoulet

* 50g butter beans
* 50g haricot beans
* 50g aduki beans
* 50g black beans
* 1 med onion
* 1 large carrot
* ½ leek
* 4g fresh thyme

Place varieties of beans into separate bowls, cover each with water and allow to soak for 24 hours. (As an alternative to soaking, a tin of mixed beans from the supermarket would also work well.)

Place beans into separate saucepans, cover with water, then divide the onion, leek, carrot and thyme equally among the pans and gently simmer for 20-30 minutes until beans are just cooked. Once they are slightly al dente, strain and run under cold water.

Tomato fondue – this can be made in advance

* 100g shallots, finely chopped
* 10g olive oil
* 500g plum tomatoes, finely chopped
* 1g thyme
* 1 bay leaf
* 2 cloves of garlic, peeled and crushed
* 3g caster sugar
* 200g canned plum tomatoes, finely chopped

Place the oil into a saucepan with shallots, thyme and garlic, cook without colour until soft. Add the plum tomatoes, tinned tomatoes, bay leaf and sugar, simmer gently and stir occasionally until reduced to a thick sauce consistency. Blend for two minutes until smooth.


* 4x 100g-120g pieces of ling, cod or pollock
* 10g olive oil
* 2g sea salt
* lemon wedge

Place fish skin side down onto a new J-cloth for around two minutes to dry the skin and help create crispy skin.

Place oil into a non stick frying pan and turn hob onto a medium heat. When the pan is warm (not hot), place the fish skin side down into the pan and cook for 3-4 minutes. You should hear the skin sizzling in the oil if not, the pan is not hot enough.

After this turn over the fish, turn off heat and leave to rest in the pan. Finish with salt and lemon.

To finish
* 100g diced spicy chorizo
* 10g finely chopped parsley
* 10g chopped basil
* sea salt to taste
* lemon juice to taste

Combine the beans, diced chorizo and tomato fondue in a saucepan and heat, then add the parsley and basil and season with lemon and sea salt.

Place the cassoulet in a bowl, place fish on top and serve with a selection of green vegetables.