(cont)

For the Shrimp Gravy
400g Fish bones
160ml White wine
160ml Good beef gravy
100g Peeled shrimps
1 tbsp Chopped parsley
300ml Fish stock
Juice of half a lemon
Little oil

To prepare the herb crust, place the bread into a food processor and blend to make fine crumbs. Add the coriander, chives and parsley and pulse until well mixed. Season with salt & pepper add the egg and pancetta and pulse once again. Place to one side.

Prepare the gravy by firstly frying the chopped fish bones in a little oil until well browned. Add the white wine and boil rapidly until almost dry, then add the fish stock and continue to boil until reduced by half. Add the beef gravy at this point reduce to a simmer. Simmer for around 15 minutes and then pass through a fine sieve.

You should finish up with around 300ml of finished gravy and if the gravy is too thick, add a little more stock.

To prepare the Yorkshire puddings beat the eggs with the flour and slowly add the milk. Season with the salt. You should finish up with a nice smooth batter with no lumps.

Place a four portion 10cm Yorkshire pudding tin in a preheated 200°c/400°f/gas 6 oven with a little oil in each mould.

Add the lemon zest and the horseradish cream to the batter and beat well. It is vital not to add the lemon and horseradish until just before cooking as this will break down the batter consistency with the acidity, resulting in sad flat Yorkshires. Pour the batter into the smoking hot Yorkshire tins and bake for around 25 minutes.

Heat the 2tbls of olive oil in an oven proof non-stick frying pan over a high heat. Season the cod fillet portion with salt & freshly ground black pepper, then place the cod fillet into the hot pan and sear on both sides for a minute.