Piquillo peppers stuffed with brandade

Method

1. To make the brandade, place the cod in a saucepan. Add 100ml of the milk, enough water to cover the cod, the onion half and parsley sprigs.

2. Bring to the boil and simmer for 3 minutes. Set aside and allow the salt cod to cool in the liquor.

3. Once the salt cod is sufficiently cool to handle, take it out and discard the liquor. Flake the salt cod into a bowl, discarding any skin and bones.

4. Heat the remaining milk and the cream in a saucepan. In another saucepan, heat up the olive oil.

5. Mash the boiled potatoes with the garlic and mix well into the salt cod. Beat in the hot olive oil and creamy milk until the mixture forms a smooth, thick paste. Season with nutmeg, cayenne and freshly ground white pepper. Add lemon juice to taste.

6. Preheat the oven to 190°C/gas 5.

7. Stuff the piquillo peppers with the brandade and place in a roasting tray.

8. Roast the peppers for 5-10 minutes, until heated through.

9. Meanwhile, mix together the capers, parsley and tomato. Toss with the olive oil and vinegar and season with salt and freshly ground pepper.

10. Divide the salad among 4 serving plates. Top each salad portion with 3 stuffed piquillo peppers. Garnish with chervil, drizzle with olive oil and serve.