Descale the cod skins and place on a baking-tray in a very low oven – 80°C/175°F/lowest gas mark – for about an hour to dry. Next prepare the garlic confit to use in the romesco sauce. Turn up the ...

1 large celery root, peeled and halved; 1/2 cut into 3/4-inch cubes, the rest in fine julienne 1 1/2 pounds black-cod fillet with skin on Add the olive oil, star anise, thyme, lemon zest, and cubed ...

A dish inspired by the famous French artist Claude Monet, who was not only a remarkable artist but quite a good cook as well. His favourite ingredients included cod and fresh vegetables from his ...