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The day before salt the cod lightly with Maldon or Cornish sea salt and cover in the fridge.
When ready to cook: make the dressing by combining rapeseed oil, juice of lime, juice of orange, mustard, garlic, sherry vinegar and sugar then whisking together until emulsified.
Melt the duck fat in a saucepan with a few peppercorns and some star anise then heat to 60c (use a needle probe to test the temperature) submerge the cod in the fat. Cook in the fat at 60c for 12 minutes, the fish should be just between jellied and flaky. Regulate the heat by taking the pan on and off the heat.
Saute cherry tomatoes in foaming butter for a couple of minutes, add the samphire, and cook until softened. Drain well on kitchen paper and season.
To plate put the samphire and tomatoes on a warm serving plate, Drain the fish and lay atop the samphire, drizzle over the emulsified dressing and garnish with some pea shoots serve with a side dish of buttered new potatoes.