Salt Cod, Poached Duck Egg and Aïoli from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• salt and white pepper
• 1 thick fillet of cod, no less than 1 kg, rinsed
• 3 garlic cloves, peeled and finely crushed
• flat-leaf parsley and lemon wedges, to serve
• 6 baby globe artichokes, cut in half and blanched for 10–12 minutes
• 4 duck eggs, poached for 6–7 minutes until just set
• extra virgin olive oil
• 250 ml extra virgin olive oil
• sea salt
• juice of 1 lemon
• 2 medium eggs
• 150 g best-quality black or green olives