COD WITH CHARRED SWEETCORN AND CHARD

This recipe comes from Jack Stein’s new World on a Plate book that was published last month.

Jack says: “I developed this dish after Ross, the farmer who supplies our restaurants, said he’d planted a lot of rainbow chard. The cod is sweet and flaky, the chard is earthy and the sweetcorn dressing has lots of savoury notes to complement the sweetness of the fish. Charring the sweetcorn gives extra depth of flavour, so either use a blowtorch or just chuck it under the grill. This dish looks as pretty as a picture.”

Recipe from © Jack Stein’s World on a Plate, Absolute Press, 2018

Photography © Paul Winch-Furness

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