Angela Hartnett served up tasty salt cod fritters with roasted peppers and rigatoni
pasta on Saturday Kitchen.

The ingredients for the rigatoni are: 400g rigatoni, 2–3 Italian pork sausages, 1 white onion, smashed, 1 garlic clove, chopped, pinch fennel seeds, crushed, 1–2 black truffles, 200ml fresh cream, ½ glass white wine, 50g pecorino cheese, grated and 3–4 tbsp, extra virgin olive oil.

For the roasted peppers: 5 Italian long peppers, mixture of red and yellow, 100ml olive oil, 50ml sherry vinegar, 50ml balsamic vinegar, 2 garlic cloves, crushed, 2 rosemary sprigs and rock salt.

For the fritters: 400g cod fillet, 500ml milk, 150ml water, 55g butter, 60g plain flour, 2 free-range eggs, gently beaten, 1 tbsp chopped fresh flatleaf parsley, 2 lemons, zest only, vegetable oil, for deep-frying, rock salt and 75g parmesan cheese.

To serve: 4 brown anchovies, 100g Mozzarella, torn, 1 tbsp fresh basil leaves and focaccia bread.

See recipe by Angela in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.