In a food processor place a large bunch of green herbs (choose from parsley, basil, and mint), a small handful each of gherkins and capers, 2 anchovy fillets, 1tbs sherry vinegar, a large pinch of salt, and a good glug of olive oil. Blitz till you get a rough paste. Add a bit more oil to make a loose sauce. Set aside the salsa verde.

Place 400g beluga lentils (black) in a large pot and add water till you reach 5cm above the lentils. Simmer till soft but not mushy (normally about 30 minutes, but I like to leave them as long as an hour)

Meanwhile, in a large pan, place 2 carrots, 2 celery sticks, 2 garlic cloves and 1 red onion, all finely chopped. Add a good glug of olive oil and a sprinkling of thyme and sweat the vegetables on low heat with the cover on, till very soft.

Add the lentils once cooked, stirring well to combine. Season with sea salt. Turn off the heat, cover and set aside. 

In a large pan add a glug of olive oil and a 10cm piece of chorizo sausage cut into bite-sized pieces. Fry on a medium-high heat for a minute or two to release the juices from the chorizo. Now add 400g cod cheeks into the pan. Turn over after a minute or so, and quickly fry on the other side. That’s it. Remove from the heat and season with salt and pepper.

To serve:. place a ladle full portion of lentils on each plate, place the cod cheeks and chorizo on top of the lentils, drizzle with salsa verde and sprinkle with some rocket.

Serves 6.