Serves 4

Herb polenta with wild mushrooms

4 tablespoons olive oil

1 onion, finely chopped

1 tablespoon fresh thyme leaves

310g/11oz Puy lentils

110g/4oz piece of smoked streaky bacon, chopped

4 x 150g/5oz cod fillets, unskinned

1 raw chorizo sausage (about 200g/7oz), cut into slices

Heat a deep-sided pan. Add two tablespoons of oil and then the onion and thyme leaves. Sweat for four minutes until softened but not coloured. Tip in lentils. Stir for 30 seconds until well coated. Pour in enough water to cover the lentils by 7.5cm (3in). Add bacon and simmer for about 45 minutes, until the lentils are tender but still firm, then strain.

Heat a non-stick frying pan. Season the cod and make a few shallow slashes in the skin. Add two tablespoons of oil to the pan and then the cod fillets, skin-side down. Cook for up to four minutes until the skin is crispy and lightly golden, then turn and cook for another two or three minutes until the cod is tender and firm to the touch. Transfer to a baking dish and keep warm.

Add chorizo to the pan and cook over a low heat for a minute on each side until it is sizzling and cooked through. Meanwhile, spoon lentils into warmed wide-rimmed bowls and place a piece of cod on top of each, skin-side up. Arrange the chorizo slices around the edge and drizzle the pan juices on top. Garnish with small mounds of dressed rocket leaves and serve immediately.