brine

Bring the water to the boil, add the salt, and stir to dissolve completely.
Allow the brine to cool to room temperature.
Submerge the cod portions in the cooled brine and leave for 2 hours.
Remove from the brine and allow the cod to air-dry for several hours or overnight.

cod

Preheat the oven to 180°C.
Heat a pan over high heat with a little oil.
Place the cod skin-side down in the pan, applying light pressure for the first few seconds to keep it flat.
Reduce the heat to medium and cook for 4–6 minutes until the skin is crisp and golden.
Flip the cod and transfer the pan to the oven for 5–6 minutes.
Rest the fish for 3 minutes before serving.

taramasalata

Remove and discard the skin from the smoked roe.
Place the panko, roe, lemon juice, mustard, and milk into a blender and blend until smooth.
With the blender running, slowly drizzle in the oil, as if making a mayonnaise, until thick and emulsified.
Season with salt and additional lemon juice to taste.

lemon emulsion

Peel the lemons, then blanch the peel 6 times, refreshing in clean water each time.
Once blanched, place the lemon peel, lemon juice, xanthan gum, onion powder, sugar, and vinegar into a blender and blend to a smooth, gummy paste.
With the blender running, slowly incorporate the vegetable oil to form an emulsion, alternating with splashes of water as needed.
You may not require all the water—adjust to achieve a smooth, spoonable consistency.
Season with salt to taste.

new potatoes

Place the potatoes in cold salted water with a sprig of thyme and rosemary.
Bring to a gentle boil and cook until tender, approximately 10 minutes.
Chill, then cut into halves or quarters depending on size.
Reheat in a little water, then finish with lemon emulsion and chopped chives.

barbecued leeks

Trim the leeks by removing the dark green tops and the outer layer.
Wash thoroughly, then pat dry.
Drizzle with olive oil and season with salt.
Cook over a hot barbecue, turning every 5 minutes until soft, wilted, and charred.
Transfer to a tray, cover, and allow the leeks to steam and soften further.
Peel away the burnt outer layer and cut into portions for service.