Gran was right about cod liver oil by Andrew Sheridan

Andrew Sheridan

Andrew Sheridan

12th September 2018
Andrew Sheridan

Gran was right about cod liver oil by Andrew Sheridan

Gran was right about cod liver oil by Andrew Sheridan as seen on Great British Menu.

Edinburgh physician John Hughes Bennett played a part in introducing cod-liver oil to the English-speaking medical community. In 1841, he published his Treatise on the Oleum Jecoris Aselli, or Cod Liver Oil, after spending some years in Germany observing its use for the treatment of rickets (a disease marked by soft and deformed bones), rheumatism, gout, and scrofula (a form of tuberculosis). Bennett’s publication quickly spawned further research and experimentation by medical practitioners on both sides of the Atlantic, resulting in the growth of a large cod-liver-oil industry in New England by mid-century.


  • Sushi rice cracker
  • 300g sushi rice
  • 20g black mustard seeds
  • 800ml water
  • Salt
  • Chilli oil
  • 150g red chilli
  • 300ml oil
  • Curry oil
  • 300g mild curry powder
  • 300ml veg oil
  • Smoked cod roe
  • 500g smoked cod roe
  • 160ml curry oil
  • 200ml crème fraiche
  • 2 egg yolks
  • Zest of 1 lemon
  • 100g Coriander stalks
  • 200ml vegetable oil
  • 40g Red chilli
  • Saffron miso sauce
  • 300g yellow miso (Shinshu miso)
  • 1 bottle Chateau des Milles 2012 (sweet dessert wine)
  • 75g butter
  • 1 pinch saffron
  • 4g salt
  • 80g sugar
  • 100g fresh turmeric
  • Cod
  • 1 whole cod, 4 pieces cod, trimmed, 80g per portion
  • Brine for cod
  • · 50g of rock salt
  • · 50g of sugar
  • · 250ml of water
  • · 1 bay leaf
  • · 1 sprig of fresh thyme
  • · 4 white peppercorns
  • · 5 coriander seeds
  • · 2 kaffir lime leaves
  • Cod
  • 1 whole cod, 4 pieces cod, trimmed, 80g per portion
  • Pickled rainbow radishes
  • · 1 bunch of radishes
  • · 200ml of white wine vinegar
  • · 100ml of water
  • · 50g of sugar
  • · Star anise 1
  • · Coriander 30g
  • · 1 sheet nori seaweed
  • Avocado cream
  • 2 avocados
  • 30g quality fresh whole milk
  • Pinch fine sea salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • Mango puree
  • 6 mangoes
  • 100g ginger
  • 150ml Rice wine vinegar
  • 150g Sugar
  • 200g Curry powder
  • Elderflower vinaigrette
  • 200ml elderflower cordial
  • 300ml vegetable oil
  • Salt and pepper
  • To serve
  • 1 green sorrel leaf
  • 8 heartsease violets
  • 16 red nasturtium leaves
  • 24 red vein baby sorrel leaves
  • 16 marigold petals
  • 8 begonia flowers
  • 8 borage flowers
  • Finger limes


Sushi rice cracker
Overcook sushi rice, then blend add mustard seeds and then dehydrate.
Chilli Oil
Blend all together and pass through a sieve
Curry Oil
Heat to 70c take off heat and strain through muslin cloth, transfer to a bottle when ready.
Smoked cod roe
Blend together cod roe, both oils and the egg yolks, add the crème fraiche, lemon zest, then finely chop the coriander stalks and chilli fold through the mix, put in piping bag
Saffron Miso Sauce
Add saffron and turmeric into white wine and reduce by half. Whisk in miso over medium heat until sauce is thick. Leave aside until sauce is slightly cooled. Whisk in butter. Season with sugar and salt
Mix all the marinade ingredients together, then cover the cod loin in the mixture. Vac pack for 1 hour
Bathing cod
Place in the water bath, ensuring the fish is completely submerged and set at 54°C for 14 minutes. Remove the cod and set aside in a warm place
Pickled rainbow radishes
Wash radishes, bringing all ingredients to boil then vac Pac 3 times.
Avocado cream
Remove inside of avocado then blend all ingredients together place in a piping bag.
Mango Puree
Peel mangos and chop, grate ginger add all the ingredients to a pan reduce until jam-like consistency the blend put in piping bag until ready to serve
Elderflower vinaigrette
Whisk all ingredients together adjust seasoning if needed

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.