Roasted Cornish cod loin, heritage cauliflower, smoked raisins

The Kings Hotel, Gloucestershire

1 cod loin
2 white cauliflowers
1 purple cauliflower
1 yellow cauliflower
1 romanesco cauliflower
150g raisins
5 lapsang souchong teabags

Pickling liquor
1 purple cauliflower
100ml white wine vinegar
100ml white wine
100g caster sugar

Serves 4

Trim and skin the cod loin and remove any pin bones. Liberally sprinkle with sea salt, lemon zest and fennel pollen and put in the fridge for 30 minutes, then rinse under cold water for 10 minutes. Dry the cod and roll tightly in cling film to achieve an even round roll. Return to the fridge for at least 2 hours to firm up. When ready to serve cut portions from the roll and remove the cling film. Place in a hot pan with a little rapeseed oil. Caramelise for 1 minute and then place in the oven at 170˚C for 5-6 minutes. Remove from the oven and finish with a knob of butter and a squeeze of lemon juice.

Finely chop one of the white cauliflowers and fry in butter for around 20 minutes on a medium heat to a dark golden colour. Cover with milk and simmer until the cauliflower is tender. Strain off the cauliflower and reserve the milk. Blend the cauliflower slowly, adding enough of the reserved milk to make a smooth purée consistency. Pass through a fine chinois and season with salt and lemon juice.

Pick the purple cauliflower into very small florets. Bring the pickling liquor ingredients to the boil with 100ml of water and pour over the cauliflower. Leave the cauliflower to cool in the pickling liquor.

Cut the second white cauliflower into large florets. Halve each floret to give a flat surface, and cook flat side down in a hot pan until well caramelised and dark brown. Add a knob of butter and a pinch of salt and place in the oven at 170˚C for 5 minutes or until tender.

Cut the yellow cauliflower into large florets and cut in half again for a flat surface. Slice as finely as possible on a Japanese mandolin and place in ice water to keep crisp.

Cut the romanesco into individual florets and blanch in salted boiling water for 4–5 minutes until tender. Refresh in ice water to keep the colour vibrant and green. Reheat when needed in a butter and water emulsion.

Bring 500ml water to the boil and add the 5 lapsang souchong teabags. Remove from the heat and leave to brew for 5 minutes. Add the raisins to the tea and simmer gently for half an hour until tender. Reserve a few raisins for plating, blending the rest until smooth and using the tea to adjust the consistency.

Garnish with rock samphire, nasturtium leaves and finish with a drizzle of Cotswold rapeseed oil.