Pan Fried Cod & Chorizo by Thyme & Tides Kitchen

This full flavoured stew was inspired by our stunning looking North Atlantic cod that we have on the fish counter at Thyme & Tides. A simply cooked juicy loin of cod paired with delicious butter beans, flavourful chopped tomatoes as well as garlic, finely diced onions, and the mild Brindisa chorizo that lifts the stew and brings all the flavours together.

Wine Pairing: Somborne Bacchus

Click here for a printable recipe!

Serves 4


4 fillets of cod

1 finely diced onion

2 tbsp extra virgin olive oil

3 finely garlic cloves

1 packet Brindisa chorizo

100ml white wine

2 tins of Strianese chopped tomatoes

1 tin Suma organic Mixed Beans

1 jar Brindisa butter beans

Small bunch parsley

2 sprigs rosemary

Salt & pepper for seasoning


Place a heavy-bottomed pan on medium heat and fry the onion with olive oil until soft and translucent. add the garlic and chorizo and cook for a further 5 minutes to release the flavour from the chorizo, making sure not to let the onion or garlic catch. Pour in the white wine and reduce to about half until a glossy sauce forms. add the tinned tomatoes, bring to the boil and again reduce by half. Rinse the beans and add to the pan stirring in the tomato sauce.

Meanwhile, heat another non-stick pan and put on medium heat. Add a tablespoon of oil and place the cod skin side down. Cook for 3-4 minutes and then carefully flip the cod. Leave to cook for a further 4 minutes.

Take the cod off the heat, spoon the stew into 4 bowls, place the cod on top and drizzle with extra virgin olive oil.



Sautéed Asparagus, Pea Veloute and Crispy Prosciutto by Thyme & Tides Deli

Serves 2


English Asparagus spears, peas, pea shoots, prosciutto, cream, butter, milk, mint, Shallots


Pea Volute

  1. Finely dice the shallots and sauté until soft
  2. Add the peas and milk to the pan and bring to the boil
  3. After 2-3 minutes add the Mint and then blend, gradually adding the butter until smooth.
  4. To remove any small pieces, pass through a fine sieve.


  1. Sauté the asparagus in a pan on medium heat with a splash of oil.
  2. Remove from the heat and season with salt & pepper and a small knob of butter.

To plate the dish spoon a small amount of the pea volute in the middle of a plate, arranging the asparagus on top, garnish with pea shoots and crispy prosciutto pieces.


Golden garlic chicken supreme

Following a recipe from the Happy Butter Company we recreated this delicious dish using Happy Butter Organic Ghee. 

The taste of the roast chicken was outstanding. The organic Ghee enhanced the flavours from the garlic during roasting and the end result was a golden, flavoursome Chicken supreme. Perfect for a quick, tasty meal.

Click here for a printable recipe

Serves 2


Happy Butter Ghee or Golden Ghee

2 Packington chicken breast fillet with skin on

The Garlic Farm, Crushed garlic ( ½ clove per person)

Isle of Wight, cherry vine tomatoes


Pre-heat oven to 175º C. Mix together ghee and crushed garlic (1Tsp ghee and ½ clove per fillet.
Place Chicken breast portions on a baking tray skin side up.
For each fillet gently peel back the skin about half way. Carefully make an incision along the length of the fillet leaving a good cm or 2 either end and being careful not to cut right through to the bottom. Then make another incision into each side via the first cut. These 2 cuts will be 90º to the original. Again careful not to cut right through. Now stuff the inside area that has been created with the ghee and garlic mix. Carefully seal the cuts up as best you can and then re-cover the original cut with the skin. Now smear about ½ Tsp of ghee over the skin of the fillet. Bake for approximately 25 mins.

Serve with Cherry Vine Tomatoes and crispy kale