Perfectly steamed cod loin sits on a bed of smooth butternut purée and is topped with discs of sweet and sharp pickled squash in Stuart Collins' light, simple recipe. The dish is finished with an interesting yoghurt-based cracker adorned with pumpkin seeds and fresh thyme leaves.
See the full recipe here: https://www.greatbritishchefs.com/recipes/steamed-cod-with-butternut-squash-recipe

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