To remove the salt from the salted cod. Place in cold water with the skin up for 24 hours. Changing the water every couple of hours.

Pat dry the cod with kitchen roll to remove any excess water.

In a bowl soak the cod in milk and a pinch of black pepper. Refrigerate for a few hours.

Discard the milk and again pat dry the cod with kitchen roll.

Boil the potatoes whole with skin on in salted water until soft. Then drain well.

Using the back of a spoon or your fists squash the potatoes until they break.

Put the potatoes in an oven tray with a good drizzle of olive oil and a pinch of sea salt. Bake until crispy. My potatoes took about 50 minutes or so.

Put the peppers whole on a tray and roast at the same time as the potatoes. Roast until the outside skin is charred. Allow to cool or run under cold water and then peel the skin and slice the peppers

Grill the cod on both sides for 4-5 minutes either on a grill pan or on the bbq.

Lastly in a small frying heat a good amount of olive oil and then gently fry the garlic for less than a minute.

Plate up the cod, potatoes and roasted peppers then drizzle with the olive oil and garlic.