Method

For the herb oil

1. In a small, hand-held blender add the garlic, herbs and salt and blitz until you have a rough puree.
2. Add the oil and blitz again until well blended. Check seasoning.
3. Leave to steep for at least 1 hour (the longer you leave it the stronger the flavour).
4. When ready strain through a sieve that has been lined with a damp muslin cloth.
5. Store in a sealed container or jar until ready to use. This oil will keep in the fridge for a couple of weeks (see hints and tips).

For the carrot frond ash (optional)

1. See hints and tips section

For the roast pumpkin

1. Cut the pumpkin (or squash if using) in half and with a large metal spoon scoop out the seeds. Do not discard the seeds however, they can be roasted and used as a garnish for salads or soup, sprinkled over porridge, added to smoothies, the possibilities are many.
2. Using a sharp knife carefully cut slices out of the pumpkin about 1½ cms thick; I would suggest removing the skin from the pumpkin before roasting but if using a butternut squash leave it on. Alternatively take an apple corer and remove cylinders of pumpkin (as per the recipe image) from the centre of the vegetable.
3. Preheat the oven to 170°C (fan). Scatter the pumpkin on a roasting tin and coat in the rapeseed oil, finally season with salt. Pop into the oven for 30 mins, turning halfway through the cooking process, until the pumpkin is tender. Keep warm until ready to serve.

For the carrot crisps

1. Using a wide (Y-shaped) potato peeler or mandolin, shave the carrots lengthwise into thin strips. Place the carrot strips in to a medium bowl, add the oil and season to taste. Toss with your hands until thoroughly coated.
2. Place the carrot strips in a single layer on a large baking tray —the strips can be touching but should not overlap.
3. Cook in the oven at 170°C (fan). for 12 – 15 minutes or until the edges of the crisps are just starting to turn golden brown.
4. Remove the baking tray and leave the carrots to cool until crisp, about 3 minutes. If you want to shape your crisps lay them over a rolling pin whilst still warm and then allow to cool and harden. Remove carefully and store until ready to plate.

For the mashed potato

1. Peel the potatoes and cut into even size chunks. Do not go too small; it they are larger quarter them and if they are small chop them in half.
2. Place the cut potato in to a steamer fitted over a large pan of boiling water, sprinkle with salt, replace the lid and steam the potatoes until they are tender and almost falling apart (approx. 20 – 25 mins). If you don’t have a steamer at home you can cook the potatoes the traditional way in a pan of boiling water. However once drained leave them to steam dry so you are not left with water logged potatoes that could turn the mash soggy.
3. Place the diced potato into another saucepan and then using a potato ricer, rice your cooked potatoes over the top of a butter. (I find using a ricer results in a fluffier mash but if you don’t have one you can stick with a traditional masher or use an electric hand-held whisk).
4. Mix the potatoes with a wooden spoon (or whisk if using) until all the butter is incorporated. Finally add the warm milk, season and mix again until you have a smooth, incredibly indulgent mash. Season to taste.
5. Keep warm until ready to serve.

For the cod

1. Heat the oil in a frying pan over a medium to high heat, dust the cod with seasoned flour and fry for 2 minutes flesh side down before carefully turning over and finishing off the cook skin side down, approx. a further 3 – 4 minutes, depending on the thickness of the fillet. Do not be tempted to over cook the fish – you will know it is ready when the flesh starts to separate and flake.
2. Remove from the heat and serve immediately with all the sides.

For the crispy sage leaves

1. Melt the butter in a small pan and add the sage leaves. Cook for approx. 4 mins, turning half way through. The butter will turn brown but this is what you are looking for. Drain the sage leaves on kitchen paper and set aside until ready to plate.

To plate

1. Ensure the plates are warm before you begin. Start with a generous portion of mashed potato and spread it across one side of the plate to create a pillow on which to add all the other accompaniments. Layer the pumpkin and carrot crisps on top of the potato followed by the crispy sage leaves and macadamia nuts.
2. Carefully place the fillet of cod next to the vegetables before finishing with a good drizzle of the herb oil and a sprinkling of the carrot ash (if using).

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