Ingredients

• 60g/2¼oz plain flour
• plus a little extra if required
• salt
• to taste
• 60g/2¼oz butter
• 3 tbsp chives
• chopped
• 750g/1lb 10oz mashed potatoes
• warm
• melted butter or bacon fat
• to serve
• 150g/5½oz bacon lardons
• preferably cut from belly pork
• 1 tbsp vegetable oil
• 100g/3½oz jumbo oats
• salt and pepper
• 400g/14oz thick cod loin
• 2 tbsp light olive oil
• handful of wild garlic
• optional
• handful of lamb’s leaf salad
• 250g/9oz crème fraîche
• 4 tbsp vinaigrette (made from 2 tbsp reserved bacon fat
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• salt and pepper)

Directions

• For the potato farls
• preheat a pancake griddle or a heavy frying pan over a low-medium heat.
• Sprinkle the flour
• salt
• butter and chives onto the potatoes and knead briefly (not too much or the dough will become tough). If your potatoes are a little wet you may need a little more four.
• Divide the dough into two balls and roll each out into a large circle a bit less than 1cm/½in thick.
• Cook on the dry griddle for 3-4 minutes on each side until lightly browned.
• Brush with a little melted butter or bacon fat and cut into eight wedges. Keep warm until ready to serve.
• For the ‘scad the beggars’
• fry the bacon in the oil until nicely browned
• this will take about 5-6 minutes.
• Tip the bacon into a sieve
• reserving the bacon fat. Set aside two tablespoons of fat for the vinaigrette and pour the rest back into the pan and add the oats.
• Fry for about three minutes until lightly toasted then add the bacon back into the toasted oats and season with salt and pepper. Keep warm while you cook the cod.
• For the cod
• cut the cod loins into about 8-12 pieces.
• Season with salt and pepper and toss in the oil. Fry in a hot non-stick pan for two minutes on each side. Add the wild garlic leaves and remove from the heat.
• To serve
• place two teaspoons of crème fraîche on each plate and then add two pieces of potato farls. Top the farls with some cod pieces
• the wild garlic leaves and salad leaves. Arrange the ‘scad the beggars’ around each plate and drizzle with a little vinaigrette.