Start by making the pea puree. Bring a large saucepan of salted water to the boil and add in the frozen peas. Cook for 5-6 minutes.

Meanwhile, in a separate, non-stick frying pan, add a tablespoon of the Lurpak Cook’s Range Cooking Liquid and gently fry the onions/shallots for around 5-6 minutes, until very soft and golden. Transfer the cooked onions to a blender.

Drain the peas and add them to the blender, too. Add a tablespoon of Lurpak Cook’s Range Cooking Liquid, a pinch of sea salt and some freshly ground black pepper and blitz until fairly smooth. If you need to loosen the puree a little more, add a tablespoon of water. Return to the saucepan to keep warm.

Next, add a tablespoon of Lurpak Cook’s Range Cooking Liquid to the frying pan and fry the cubes of cod on a gentle heat for 2-3 minutes per side. Season with a little sea salt and freshly ground black pepper. Carefully remove the cod and place onto a plate. Add the sliced chorizo sausage to the pan and cook for one minute per side.

To bring the bites together, take 12 individual spoons, add a teaspoon of pea puree to each spoon, a slice of chorizo and a cube of cod to each and serve immediately.