Preparing Salt Cod

Salt cod is mainly eaten in southern Europe along the shores of the Mediterranean and the Atlantic, and in the West Indies. It needs a little forward planning as it should be soaked for at least 24 hours before cooking.

Look for fish with a beige-grey colour with a dusting of salt, and ideally choose from the thicker middle of the fish.

One simple way to serve cooked salt cod is in pieces with plain boiled potatoes and a good garlicky mayonnaise.

My favourite way of serving it is in a brandade – a creamy purée of salt cod, garlic, olive oil and even cream – popular along the Mediterranean.