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Fresh cod 'salt fish', with cucumber and mint gazpacho
Fruit and vegetables
3
thyme
sprigs
20
curry leaves
1
fennel
, thinly sliced
1
onion
, thinly sliced
2
garlic
cloves, thinly sliced
1
cucumber
, chopped
2 Granny Smith
apples
, cored and chopped
1 small bunch
tarragon
1 small bunch
parsley
1 small bunch
chervil
1 small bunch
mint
200g/7oz
gooseberries
1
lime
, peeled
1 bunch
chives
1
avocado
, chopped
1 bunch
spring onions
1
avocado
, chopped
¼
cucumber
, finely chopped
100g/3½oz
gooseberries
, thinly sliced
1 Granny Smith
apple
, cored and chopped
1 tbsp
chives
, chopped
1
lime
, juice only
Tins, packets and jars
100ml/3½fl oz
chicken stock
Cooking ingredients
100g/3½oz
sea salt
3
bay leaves
, torn
2 tbsp
olive oil
1 tsp
cumin
seeds
½ tsp black
mustard seeds
1 tsp
turmeric
Dairy, eggs and chilled
25g/1oz unsalted
butter
Meat, fish and poultry
2
cod
fillets (150g/5½oz each), skin on and pin boned
Other
2
lime leaves
, torn
2 fresh jalapeños, chopped
1 jalapeño, finely chopped
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