AJOARRIERO (BASQUE STYLE SALT COD) serves 6 · 500g salt cod
l 5 garlic cloves, chopped l 1 green pepper, chopped l 1 small onion, chopped l 5 tomatoes, de-seeded and chopped
· 2 tbsp. tomato purée
· 2 tbsp. choricero pepper purée (optional ')
· 1 tsp. chopped chives
· 2 tsp. olive oil
Sweat the onions and green peppers in a little olive oil. Add the garlic, tomatoes, tomato pure and choricero purée and cook out for about 5-6 minutes. It should have the consistency of thick soup.

Add the salt cod and cook out for 3-4 minutes then sprinkle with chopped chives, season and serve. *Choricero peppers are dried red peppers from Navarra. They need to be soaked overnight in cold water and the pulp is then scraped free from the skin. A purée is available in jar form.


· 4 Salt Cod Fillets
Antiboise l Mix together in a bowl and leave to stand for 1 hour)
· 2 basil leaves
· 10 coriander leaves
· 1 sprig of tarragon
l 2 (chopped) shallots l 1/2 garlic clove
· 4 tbsp olive oil
l 4 tomatoes (skinned, deseeded and diced) l lemon juice/seasoning
Lemon and coriander crust
· 80g fresh breadcrumbs
l 40g Gruyere cheese (grated)
· 30g fresh coriander
· 60g butter
l 1 Lemon (grated zest and juice )
· seasoning
For the crust
Place all the ingredients in a food processor and blend to a purée. Place between 2 sheets of cling film and roll out to a thickness of about 2mm. Place in the freezer. Bake the cod fillets in a moderate oven (180/200c) for 2/3 minutes. Cover with the coriander crust and return to the oven for 1 minute more and remove. Place in the middle of warmed plates and spoon around the sauce Antiboise. your online newspaper, and regular visitor to Majorca, I would appreciate if your chef Marc Fosh could help us with the hearty Majorcan winter dish, Lomo Con Col. A Majorcan friend of mine recently sent me an excellent book on Majorcan cooking, which sadly omits this delicious dish.

Yours in hope, Mark Strachan, Scotland.
Dear Mark, Lomo con col is one of the most emblematic and popular dishes of country-style Majorcan cuisine. It's the perfect thing for a cold winter's day in Majorca or Scotland. It consists of pork loin, sobrasada and butifarron wrapped in cabbage leaves and baked in the oven with almonds, sultanas, bacon etc. I'll give you the classic recipe, but if you want, you can simplify this recipe and retain all the original flavours by slicing a few cabbage leaves and half an onion and gently frying them in a little olive oil, throw in some chopped bacon and a little sliced butifarron and cook for 4 to 5 minutes. Meanwhile pan fry some pork loin fillets until golden brown and cooked. In a bowl, mix olive oil. chopped peeled tomatoes, toasted pine nuts, sultanas, crushed garlic, chopped parsley a little red wine vinegar and seasoning. Pile the cabbage onto a large plate, cover with the pork fillets and spoon over the tomato, olive oil sauce and serve with puréed potatoes flavoured with sobresada and you have a modern version of lomo con col. But if you're not convinced here's a simple classic recipe.

· 12 thick slices of pork loin
l 12 large cabbage leaves, blanched
· 200g chopped bacon
l 1 Spanish onion, chopped
· 150g sobrasada
l 150g butifarron, sliced
· 100ml olive oil
· 100g toasted almonds
· 50g toasted pine nuts
l 300g peeled, chopped tomatoes
· 100g sultanas
l 3 garlic cloves, crushed
· 3 tbspn chopped parlsey
· seasoning
Heat a large heavy-bottomed frying pan and fry the pork loins in a little olive oil until sealed and golden brown. Lay out the cabbage slices and place a pork loin fillet in the centre of each one. Add a little sobrasada and butifarron then wrap carefully to form neat parcels. Place them in a baking dish or an earthenware ‘cazuela' and add the rest of the ingredients. Cover with tin foil and bake in a moderate oven(180c/350f/gas 5)for about 10-15 minutes. Serve immediately.

If you have trouble finding sobrasada use a little chorizo and you could also substitute black pudding for the butifarron. * Marc Fosh is the Michelin Star resident chef at Read's Hotel in Santa Maria and holds regular cookery workshops. Tel: 971 140261