This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

• 2 cod fillets
• 2 Large handfuls of breadcrumbs (About 30-50g)
• Bunch flat leaf parsley
• 1-2tbsp extra virgin olive oil
• 1 large garlic clove, crushed
• 4 oz Puy Lentils
• 1 tbsp balsamic vinegar
• About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
• 50g chorizo, chopped into chunks
• Handful chopped mint
• Green beans to serve

1. Begin by simmering the lentils for about 18-20 minutes until tender
2. Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
3. Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets  skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
4. When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
5. Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
6. Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
7. When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
8. Serve with buttered and minty green beans if you like!