Make the curry powder by toasting the spices in a dry pan over high heat. Allow to cool. Blitz to a fine powder. Pass through a fine mesh sieve and set aside.

For the curry salt, simply combine the curry powder and sea salt flakes. Set aside until needed.

To make the cauliflower puree, combine all the ingredients in a pan. Place over medium heat, once it begins to boil, lower the heat to moderate and cover with a lid. Cook for 5 minutes. Remove the lid and cook until all the liquid has evaporated. Transfer mixture to a blender and blitz until smooth. Set aside.

For the curry beurre blanc, melt the butter in a pan over moderate heat and gently cook the shallots and curry powder for 2 minutes until they soften and become translucent. Add the sugar and cider and reduce by three-quarters. Gradually whisk in the additional cubes of butter until you have an emulsified sauce. Remove from the heat, cover and leave to infuse for 20 minutes. Pass the mixture through a fine mesh sieve, discarding the shallots. Stir in the Verjus and lemon juice and season with salt. Keep warm until needed.

To prepare the cavolo nero, remove and discard the large inner stalk and any tough outer leaves. Wash and drain well. Weigh out the 80g needed for this recipe. Gently melt the butter in a large pan over moderate heat. Add the leaves and cook for 2 minutes before removing and draining on a tray lined with kitchen paper. Season with salt and freshly ground black pepper. Set aside.

For the cauliflower wedges, preheat the oven to 180 degrees celsius. Heat the coconut oil in a large non-stick pan. Season the wedges with salt and freshly ground black pepper and shallow fry the pieces until golden and caramelised on all sides. Transfer to a tray and place in the oven for 4 minutes to cook through. Strain the coconut oil from the pan through a fine mesh dieve and whisk into the warm curry beurre black prepared earlier.

To finish, pat the cod dry using kitchen paper and season all sides with salt and white pepper. Drizzle a little grapeseed oil into a pan over high heat. Fry the cod until a thermometer probe inserted into the centre reads between 48-50 degrees celcius. Remove from the pan and place into a plate or tray lined with kitchen paper to drain excess oil. Season with curry salt and lemon juice.

Place a cauliflower wedge, cauliflower puree and cavalo nero into the centre of a bowl. Gently place the cod on top. Pour over the curry beuree blanc and garnish with springs of dill.

NOTE: You will have leftover curry powder and curry salt. These will store well in sealed containers for up to 6 months.