Steamed cod with crown prince squash, soppressata and mussels

Add the parsley leaves to a blender

Heat the oil to 80°C and then blend in a non-airtight blender with the parsley for 6 minutes. Be very careful when blending hot liquids, and always leave a gap in the lid for steam to escape. Never blend hot liquids in an airtight blender like a Nutribullet

Pour into a container and leave to infuse for 24 hours, then strain through a fine mesh sieve

Peel the squash and remove the seeds

Slice three quarters of the squash – the remaining quarter will be used for the pickle

Melt the butter in a pan and add the sliced squash. Gently cook over a medium heat until the squash starts to break down

Add 100ml water and cover the pan with cling film or a tight fitting to trap as much moisture as possible. Leave over a low heat for 20 minutes; the pressure and steam in the pan will break down the squash quickly

After 20 minutes the squash should be very soft and cooked. Reduce the liquor by half and blend all the squash in a blender until smooth. Chill and put into a container to one side

Slice the last quarter of squash on a mandolin, getting as long and as thin slices as possible

Whisk together the rapeseed oil, white wine vinegar, water and honey

Toast the spices in a dry frying pan and then add to the dressing and whisk together

Toss the squash slices with the dressing

Vacuum pack the squash and leave for 3 hours to marinate or overnight if possible

Whisk together the salt and water to create a 10% salt brine, whisking every couple of minutes to make sure all the salt dissolves

Set a water bath to 50°C

Add the cod to the salt brine and leave for 15 minutes

After 15 minutes, remove the fish from the brine, wash under cold water and pat dry the fish

Roll the cod in cling film to create a cylindrical shape, tying off both ends. Vacuum pack the loin and drop into the water bath and cook for 8 minutes

After 8 minutes, put the cod, still sealed in the vacuum pack bag, into iced water to refresh it. It won't be cooked, but this helps to set the shape. Transfer to the fridge until needed

Alternatively, if you don’t have a water bath then leave the cod in the fridge overnight to help set the cod

Put the mussels in a pan with the white wine. Cover with cling film or a tight fitting lid and bring to the boil to steam the mussels. Give the pan a light shake and allow to gently simmer for 1 minute. Leave to rest for 2 minutes before breaking the cling film or removing the lid and draining the mussels, making sure to keep all the delicious mussel stock you have created. Remove the mussels from their shells and chill in the fridge

To serve, take 300g squash purée and add mussel stock until a sauce-like consistency is achieved. If you are a bit short on mussel stock, finish with a little water to top up

Bring to the boil and add the soppressata, then gently simmer for 1 minute. Blend with a hand blender and leave to infuse for 20 minutes

Pass off the sauce, add butter to taste and season with salt. If the sauce seems a little thick, add a splash more mussel stock. Put to one side

Drain off the pickled squash and put to one side with the mussels

Melt the beurre noisette in a pan or tray big enough to fit all the cod and bring to 50°C

Set up a steamer big enough for the cod. Have it on a very gentle steam, 80°C if possible

Slice the cod into 100g portions and place onto individual greaseproof paper pieces

Place the cod into the steamer and set a timer for 7 minutes. Check the core temperature with a probe so that it hits 38 or 39°C. Remove from the steamer and allow to rest in the brown butter until the cod reaches 45°C in the core

Drain the cod and place into a bowl, sprinkled with a little bit of flaky sea salt. Warm through the sauce with the mussels and serve in the bowl with the cod, pickled pumpkin and finish with the parsley oil and some sea purslane