This exquisite cod recipe from Agnar Sverrisson of London's Texture is a delicious nod to the chef's Icelandic heritage. Icelandic cod loin is brilliantly combined with savoury chorizo and creamy avocado, with squid and olives in the sauce. With such a range of flavours, this cod recipe is unlike any you have experience before, and is an excellent dish in our seafood recipe collection.
Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes.In this cod branadade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.
Anjou pigeon, sweetcorn purée, red onion petals and bacon popcorn
Agnar Sverrisson combines a variety of interesting tastes and textures in this striking pigeon recipe. To make the pigeon, the chef first cooks the legs and breasts in a water bath before searing them with a blowtorch.