Pan-roast cod with confit Jersey Royals, pancetta, samphire and lemon

Preheat the oven to 120°C/gas mark 1/2

Wash and dry the Jersey Royals and cut them in half lengthwise. Place the potatoes in a baking tray with the oil, saffron and a pinch of salt and cook in the oven for 1 to 1 1/2 hours, or until tender. Leave to cool in the oil

Preheat the oven to 180°C/gas mark 4

Add enough olive oil to coat the base of a frying pan and place over a medium-high heat. Lightly season the skin of the cod with salt and pepper. Place into the pan, skin-side down, and season the white flesh of the fish. Cook until the skin is golden and crispy, around 2-3 minutes

Remove from the pan and place on a tray skin-side up. Set aside to heat through

Dice the pancetta into small lardons and fry in the cod pan until crispy. Remove any woody or fibrous stems from the samphire and add to the pan with 15g of butter. Cook for about 1 minute then add the lemon zest and season to taste

Gently warm the potatoes in the pan with the samphire and pancetta mix

Pour the lemon juice, wine and vinegar into a pan and reduce by ¾. Reduce the heat and whisk in the cold butter, season to taste with salt and then add the chives

Finish the cod in the oven for around 6-8 minutes until just cooked

To serve, place the pancetta, Jersey Royal and samphire mix in the centre of each plate. Spoon over the butter sauce and place the cod on top. Garnish with chopped chives and serve immediately