Chris King cooks salt cod with seared squid recipe on Saturday Kitchen.

Chris says: “This Mediterranean classic makes a perfect warming starter for four people. Plan ahead – the salt cod needs soaking, and the parsley oil needs preparing overnight.”

The ingredients are: 200g dry salt-cod.

For the parsley oil, ½ bunch flatleaf parsley, leaves picked, 200ml olive oil and pinch salt.

For the salt cod brandade: 1 large baking potato, 100g salt, 1 litre full-fat milk, 2 bay leaves, 1 sprig thyme, 6 garlic cloves, peeled and bruised, 400ml olive oil, 200ml extra virgin olive oil, ground white pepper, 16g sachet squid ink, ½ lemon, juice only, 350g small squid, cleaned, cut into pieces and salt and freshly ground black pepper.