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Ingredients

• Fennel Compote

• ½ clove garlic, crushed

• 100g/3½oz fennel, finely sliced

• 1 tbsp olive oil

• 1 tbsp beef stock

• 1 tbsp chicken stock

• 2 tsp champagne vinegar

• 150ml/5fl oz chardonnay

• If using you own stock add 1 tsp of the fat scrapings

• 400-600g/14oz-1lb5oz ratte potato, peeled

• 25g/1oz butter

• 1 tbsp olive oil

• 1 tbsp chilli jam

• 4 pieces of cod, each 100-125g/3½-4oz

• 1 tbsp homemade breadcrumbs

• lemon juice, salt and pepper to season

• Champagne and Chive Butter Sauce

• 4 large onions, sliced

• 3 leeks, sliced, white only

• 5 sticks of celery, sliced

• 3 bulbs of fennel, sliced

• 16 carrots, sliced

• 3 heads of garlic, cut in half lengthways

• 30 white peppercorns

• 30 pink peppercorns

• 3 star anise

• 30 coriander seeds

• 3 bay leaves

• 80g/3oz fresh herbs

• 1 chilli (optional)

• 750ml/1 pint white wine

• 680g/1½lb cold butter, diced

• 100ml/3fl oz vegetable stock

• ½ lemon, juice only

• 1 tbsp chives, chopped

• 75ml/2½oz champagne

• maldon salt and pepper to season

• Baby Squid

• 4 baby squid, cleaned

• 1 clove garlic, crushed

• 1 tbsp olive oil

• roasted scallops, to serve

Description

Recipe Uses Fennel Compote, ½ Clove Garlic, Crushed , 100g/3½oz Fennel, Finely Sliced, 1 Tbsp Olive Oil , 1 Tbsp Beef Stock, 1 Tbsp Chicken Stock, 2...

BBC