Jack Stein served up a tasty one pot chickpea and salt cod stew on Steph’s Packed Lunch.

The ingredients are: 750g skinned cod fillet, 400g sea salt, 1 tin chickpeas, drained, reserving chickpea water, 175g potato, peeled, diced and blanched for 10 minutes, 75ml olive oil, 2 cloves garlic, finely chopped, 1 teaspoon dried chilli flakes, 4 plum tomatoes, roughly chopped, 300ml water, 3 – 4 tablespoons chopped chives and Freshly ground black pepper.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.