Cod with avocado and Chorizo Cebo de Campo

Cut the cod into 100g portions and keep 150g for the brandade.

For the brandade, lightly salt the cod, cover with olive oil in a small pan and cook for 10 minutes.

Peel the potatoes, boil them in salted water, then strain them.

Place the hot mashed potatoes in a bowl and season with olive oil, salt and lemon juice. Use a spatula to mix everything together.

Add the cooked cod trimmings, chopped parsley and chives and gently fold into the mash.

To prepare the avocado relish, blend all the ingredients until smooth. Strain the puree and store until ready to use.

Preheat the oven to 150-160°C.

Cut the chorizo into 1-2mm thick slices and place on a baking tray lined with baking paper. Bake in the oven for 5-10 minutes, until lightly coloured and crispy.

When the chorizo is cooked, place the slices on a cold baking tray lined with kitchen roll to drain off excess fat.

Season the fish well with salt, place in a hot oiled non-stick pan and cook over a high heat until golden brown with a nice crust.

Preheat the oven to 180°C. Place the cod on a baking tray and bake for 2-3 minutes.

After cooking, sprinkle the cod with chopped chives.

Briefly heat the pre-cooked octopus tentacles in a little olive oil.

When the tentacles are hot, add the diced olives, chorizo and roasted peppers.

Heat the sauce gently.

Add the diced tomato, chopped parsley and coriander, lemon juice and heat until the sauce is hot.

Place a large spoonful of avocado on the side of the plate. Place a piece of cod in the centre with a spoonful of sauce; finally, garnish with brandade and a couple of chorizo chips on the side.

Finish with edible flowers of your choice.