Gareth Ward served up tasty Miso Cured Black Cod with Pork Fat and Caviar, Salt Cod Soup with Parsley Oil and Smoked Butter for the festive season on James Martin’s Saturday Morning.

The ingredients for the Parsley Oil are: 1kg parsley leaves, 1ltr sunflower oil, Smoked Butter and 500g butter.

For the Miso Cured Black Cod: 1 side black cod, 150g miso cure and 50ml sesame no1.

For the Miso Sauce: 150ml dashi, 2 large pinches of dashi powder, pork fat from cooking pan (below) and Miso cure from cod marinade (above).

For the Salted Cod Bones: 1kg granulated sugar, 500g PDS salt and 500g cod bones.

For the Salted Cod Stock: 400g salted cod bones and 1.2ltr dashi.

For the Salted Cod Soup: 6 large thinly sliced shallots, 150g Iberico pork fat, 300ml brown rice sake, 300ml reduced salt cod stock, 600ml double cream and Mirin, to taste.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.