We recently reviewed Sussex Gold, who produce cold-pressed rapeseed oil. They also sell a range of dressings and cooking sauces made especially for them. I tried a spicy tomato sauce, which I used in dressings and to finish a pasta sauce as suggested on the label. After buying some fresh cod from the Chelsea fishmonger I had a creative kitchen moment with a delicious and satisfying outcome. Here it is!

Serves 2

For the polenta cakes

4 x 15ml spoons of cooked sweet corn

60g polenta

1 large egg

2 finely chopped salad onions or a handful of fresh chopped chives

Sea salt and freshly ground black pepper

20ml of rapeseed or sunflower oil

Fish

300g fresh cod loin, cut into 2 cm cubes

2-3 tablespoons of Sussex Gold spicy tomato sauce

To serve: some salad leaves and a spoon of half-fat crème fraîche or Greek-style yogurt

First make the polenta cakes – you can do this in advance and chill until required. Place all the ingredients except the oil in a mixing bowl and stir until combined. Divide the mixture into 4 round cakes and chill for 20 minutes to set.

Meanwhile prepare the fish and the salad. Heat the grill. Place a sheet of foil on to the grill pan with the sides folded up to create an edge to trap the sauce. Add a little of the tomato sauce to the foil and place the fish on top. Brush or spoon over the remaining sauce and grill for 7 – 8 minutes until just cooked.

While the fish is cooking, heat the oil and pan fry the polenta cakes for 3-4 minutes on each side until golden. Place the cakes on a plate with the salad leaves and top with the cooked fish and sauce.  Serve with a dollop of crème fraîche.

You can buy Sussex Gold in farm shops and direct from the producers at farmers markets