Slice the cod loin into 100g portions, keeping 150g of the cod trimmings to make the brandade

To make the cod brandade, lightly season the cod trimmings with 1 tsp salt, place in a small pan and cover with olive oil. Cook for 10-12 minutes

Peel the potatoes, boil in salted water and then push through a drum sieve

Place the warm mashed potato into a bowl and season with olive oil, salt and lemon juice. Use a spatula to mix together, trying not to overwork the mix

Add the cod trimmings, julienned parsley and chopped chives and fold through the mash, trying not to break up the cod pieces

To make the chorizo crisps, preheat the oven to 150-160°C/Gas mark 2-3

Cut the chorizo into 1-2mm thick slices and place onto a tray lined with baking parchment. Bake for 5-10 minutes or until lightly coloured and crispy

Once cooked, transfer onto a paper towel-lined cold tray to drain off any excess fat

To make the sauce, clean the squid and cut into long, thin strips. Cook with the salt in the olive oil over a low heat for 4-5 minutes

When the squid is soft and tender, add the diced olives, chorizo and pepper

Warm the sauce gently, trying not to overheat as this will ruin the squid

Once warmed, add the diced tomato, julienned parsley, roughly chopped coriander and lemon juice and heat up so it is warm, but not too hot

To make the avocado relish, add all of the ingredients into a blender and blend until a smooth purée forms. Pass the purée through a fine sieve and keep aside until needed

Season the portioned cod well with salt, place into a hot oiled non-stick pan and cook over a high heat until golden brown and a nice crust has formed

Preheat the oven to 180°C/Gas mark 4. Put the cod onto a baking tray and finish cooking in the oven for 2-3 minutes

Once cooked, sprinkle with the chopped chives

To serve, drip a large spoonful of avocado onto one side of the plate. Place a piece of cod in the centre with a spoonful of sauce; finally, spoon the cod brandade topped with a chorizo crisp or two to one side