Cauliflower purée makes a great dish served with pan fried cod loin flavoured with pieces of chorizo.

1 cauliflower
50g butter
1 tbsp double cream
Salt and freshly ground black pepper

4 pieces cod loin
150g chorizo cut into 2 cm slices and halved or quartered
Olive oil
Juice of ½ lemon
A little parsley, finely chopped
1 tbsp capers (optional)
Salt and freshly ground black pepper
Rocket to serve

Start by preparing the cauliflower purée. Take the florets from the stem of the cauliflower. Gently heat the butter in a pan and, when it has melted, add the cauliflower. Cover and cook until the cauliflower is soft. Stir from time to time to make sure the cauliflower is not sticking. You may need to add a tablespoon of water if it becomes too dry. When cooked, add the cream and season well. Purée the cauliflower in a blender. Keep warm (or reheat if prepared in advance).

Season the cod pieces and heat two tablespoons of olive oil in a frying pan. When hot, add the cod and cook for six minutes on one side before turning and cooking for another three on the other. Remove the fish from the pan and add the chorizo. Cook for a minute and then add a further two tablespoons of olive oil, the lemon juice, capers (if using), parsley and cook for a minute.

To serve, arrange the cauliflower purée on a warm plate, place the cod on top, add the chorizo and spoon over the remaining sauce from the pan. Decorate with rocket.