This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Angelo Sabatelli serves this cod pizzaiola recipe with some gourmet twists, such as dehydrated black olive crumb and potato cream made with a siphon. The classic flavours shine through, though, and this dish could be easily adapted to suit home kitchens by serving the potato cream un-whipped and simply dicing some black olive without dehydrating.
Get in touch