Lord’s Recipe: Roast Fillet of Cod, Sweet Potato and Cockle Chowder

Serves 4

Omit the cod for a hearty soup if you wish and serve with soda bread.

For the Cockles

• 1kg/2lb 8oz fresh live cockles
• 1 onion, chopped
• 1 leek, chopped
• 1 carrot, chopped
• Couple of sprigs of parsley
• Couples of sprigs of thyme
• 100ml white wine
• 250ml fish stock

For the Chowder

• 1 medium onion, finely chopped
• 1 leek, finely chopped
• 30g butter
• 1 potato peeled and diced 1cm
• 1 sweet potato peeled and diced 1cm
• 100ml double cream
• 4 sprigs of parsley
• ½ lemon

For the Cod

• 4 x 140 – 170 sustainably caught cod fillets skinned & pin-boned (ask your fishmonger to do this for you)
• Drop of olive oil
• Sea salt & freshly milled pepper

Method for cockles

1. Wash the cockles under cold running water and drain
2. Put chopped onion, leek, carrot, parsley and thyme into a large pot, add the wine and fish stock and simmer for 10 minutes, then bring to the boil.
3. Add the cockles, cover and cook, boiling quickly until the cockles open, this only takes 1 or 2 minutes. Drain them into a colander, ensuring you catch the cooking stock in a bowl underneath. This will be used in the chowder.
4. When cool enough to handle, remove the cockle meat from the shells and set aside. Discard the shells and vegetables.
5. Pass the stock through a fine sieve and set aside.

Method for chowder

1. In a large pot, sauté the onions and leeks in the butter over a medium heat until they are soft and transparent. Add the stock and bring to a simmer.
2. Add the sweet potato and potato and simmer gently until they are cooked.
3. Scoop out a large spoonful of potatoes, blitz in a food blender and return to the pot. This will thicken the chowder.
4. Set aside.

Method for cod

1. Lightly coat the fish in olive oil and season.
2. Heat a non-stick pan over a high heat, when hot add the fish. After 5 or 6 minutes’ turn the cod and repeat, ensuring not to overcook it but until it is nicely coloured.

To serve

1. Bring the chowder to a simmer, add the cream and cockles and bring back to a simmer for a few minutes, season to taste.
2. Pour into 4 soup bowls and place cod on top.
3. Garnish with lemon & a sprig of parsley.

Tim Harrington’s Bio

Tim Harrington, Executive Head Chef at Lord’s Cricket Ground

Name: Tim Harrington

Job title: Executive Chef

Time at Lord’s: 4 years

Catering background

I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.

Signature dish

Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.

Biggest achievements at Lord’s

Redesigning the meeting and events and summer cricket menus working alongside a great group of talented chefs.
The Bicentenary celebrations of the venue in 2014 were fantastic. There was a marquee built on the pitch and some very high profile events took place.

Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.

Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.

Plans for future catering at Lord’s

Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.