Ingredients Serves 4
115g fresh basil
115g fresh chives
6tbsp olive oil
Salt and pepper
Small knob of butter
8 tomatoes, halved
115g brown sugar
2tbsp red wine vinegar
2tbsp balsamic vinegar
4 cod steaks (from managed stocks)
Boil the potatoes until they're soft. Put the oil, chives, basil and seasoning into a food processor and blitz. Drain the potatoes and mash with the fresh pesto.
Heat some oil in a pan, add the sugar, two vinegars and seasoning, then fry the tomatoes until the sugar has dissolved. Reserve the liquid in the pan and transfer the tomatoes to a 200C oven for 10 minutes.
Meanwhile, clarify the butter by melting it in the microwave for 30 seconds, then pouring off the clear liquid and discarding the cloudy butter at the bottom. Season the fish with salt and pepper, fry it in the clarified butter, skin-side down for three or four minutes. When the skin's crispy, flip the fish and cook the other side for three minutes. Finally, assemble a mound of mash in the centre of the plate, putting some of the tomatoes into a dent in the middle. Serve the fish on top, and drizzle the vinegar and oil from the pan around the edge of the plate.
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