Black cod with red onion jam, peas and broad beans

Begin by preparing the marinade for the black cod - you will need to do this the day before. Add the liquorice liqueur, honey, Prosecco, lemon peel, chocolate mint leaves, chilli and tarragon to a suitably-sized container and mix to combine. Use to coat the cod fillets evenly and marinate in the fridge overnight

The next day, remove the cod from the marinade and season the fish with salt and pepper. Set aside until ready to cook

For the jam, place the chopped onions, caster sugar, beetroot and vinegar in a pan and simmer for approximately 45 minutes. Once the mixture resembles a thin jam, use a spatula to press it through a durable, strong sieve to remove lumps. Allow to cool

Once ready to cook the fish, preheat the grill to a low-medium heat and slowly cook the cod for 15-20 minutes until nicely glazed and firm

To prepare the broad bean and pea garnish, start by removing the outer layer of skin from the griotte onions, leaving on the roots to maintain shape. Peel the pearl onions and slice in half lengthways

Add a good dash of the olive oil to a pan (with matching lid) over a medium-high heat. Place the pearl onions in the pan, cut-side down, and colour until golden brown. Add the griotte onions, along with the salt and white pepper. Once both types of onion are tender, add the peas and broad beans and stir through

Lower the heat and cover (if you don't have a lid, use foil to cover) and cook for a further 5 minutes. Remove the lid and add the nutmeg and chopped mint before serving

Spoon some of the smooth onion jam onto each plate, followed by the cod, the broad bean and onion mixture and finally some fresh pea shoots. Serve immediately