Jamie Oliver and Jessica Ennis-Hill served up a tasty honeymoon pan-seared cod wrapped in Iberico ham with smoked almond puree and fennel marmalade on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: olive oil, 140 g Iberico ham , or Serrano ham, 4 x 180 g pieces of cod fillet , skin off, pin boned, from sustainable sources, 4 baby courgettes, with flowers, 80 g Kalamata olives , stone in, 16 clams , from sustainable sources and 100 ml dry white wine.

For the almond puree: 200 g blanched whole almonds, 800 ml semi-skimmed milk and 1 handful of FSC-approved wood chips for smoking , such as hickory.

For the fennel marmalade: 2 bulbs of fennel, 1 onion, 1 clove of garlic, 40 g unsalted butter , plus 1 knob for the fish, 1 teaspoon fennel seeds, ½ teaspoon fennel pollen , (optional), 1 tablespoon white balsamic vinegar, 4 heaped teaspoons caster sugar and 3 oranges.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.