To rehydrate salt cod, soak it in cold water for 24 to 48 hours and change the water frequently. Salt cod can then be poached or baked, or used in stews, fishcakes or fish mousses.

Remove the cod from the milk and leave to cool. Remove any skin and bones and put the fish in a food processor. Add the oil, onion and garlic and pulse to a paste. Put the paste in a large bowl ...

Give the cod a squeeze and put it into a small pan with the bay and milk over a low heat. Cook gently for 30 minutes or until the fish start to fall apart. Meanwhile, melt half the butter in a ...