Sous vide cod with coco beans and tomato confit

Preheat a water bath to 80°C

For the tomato confit, blanch the tomatoes in boiling salted water for 1 minute. Refresh in iced water, peel away the skin and cut the tomato into quarters

Mix with the pomace oil, icing sugar, garlic and thyme in a vacuum bag. Seal in a chamber sealer and cook in the water bath for 2 hours. Once ready, transfer to a jar

Place the coco beans in a large saucepan with the carrot, onion, garlic and thyme and cover with water. Simmer until cooked, for approximately 30 minutes. Remove the onion, carrot, garlic and thyme, reserve a few handfuls of the beans for the salad and transfer the rest to a blender. Blitz until smooth, adding a little water if necessary

Preheat the oven to 170°C/gas mark 3.5

Lay the slices of rosemary bread on a baking tray and bake for 8 minutes

For the garlic chips, bring the milk to the boil and cook the garlic slices for 1 minute. Drain and dry on kitchen paper, then heat a small pan of oil to 160°C and fry until crisp

Preheat a water bath to 54°C

Rub the cod with a little olive oil and place into individual vacuum bags. Seal in a chamber sealer and cook for 9 minutes

Blitz the tomato confit in a blender with the 50ml olive oil until smooth

Heat the reserved coco beans in butter add the parsley and garlic. Stir through the coco bean purée and season with salt and white pepper

To serve, spoon some coco beans onto the plate and top with the cod. Spoon over some tomato confit and garnish with a rosemary bread crouton, garlic chips and micro parsley