Pan-roasted cod with curried mussels

For the curry oil: place the coriander leaves in a food processor along with a pinch of salt and the oil. Blend to a smooth puree, then pass the mixture through a fine sieve, discarding the coriander.

For the mussels: after cleaning the mussels, firmly tap them on a hard surface – discard any mussels that do not close.

Place a large pan over a high heat, then pour in the wine. Add the mussels and the fish stock and cover with a lid. Cook for about one minute, or until all of the mussels have opened (discard any that remain shut). Strain through a sieve, reserving the cooking liquid. Pick the mussels from the shells and set aside.

For the curry sauce: heat half the oil in a large pan over a medium heat, add the shallot and thyme and fry for 2-3 minutes, or until softened. Add the curry powder and saffron and cook for a further minute.

Pour in the fish stock and the reserved cooking liquid from the mussels. Bring to the boil and simmer until the liquid has reduced in volume by half and has a syrupy consistency.

Meanwhile, heat the remaining oil in a separate pan and gently fry the carrot, leek and celery for 4-5 minutes, or until softened.

Add the cream and a squeeze of lemon juice to the curry sauce and cook for a further 2-3 minutes, then strain the sauce over the cooked vegetables. Stir in the chopped coriander.

For the cod: season the cod fillets with salt and freshly ground black pepper. Heat the oil in a frying pan over a high heat and fry the cod fillets for 2-3 minutes (depending on thickness), then flip them over and add a knob of butter to the pan and squeeze over the lemon juice. Cook for a further 2-3 minutes, basting throughout, or until the fish is just cooked through.

To serve, reheat the curry sauce and add the mussels to warm through. Divide the curried mussels between serving bowls, drizzle with coriander oil, then place a cod fillet on top.