How to: make Aubergine crisps

How to make Aubergine 'Crisps' to go with our Marinated Loin of Cod:

1. Finely slice an aubergine, then lightly salt the slices.
2. Tap off the water (or dab gently with kitchen roll), sprinkle with cornflower and shallow fry in olive oil over a high heat until the crisps begin to turn golden.
3. Take the portion of Marinated Loin of Cod out of your oven or microwave and remove the fish onto a warm plate or board.
4. Put a metal ring into the centre of a shallow bowl and spoon in the vegetables, patting it down with the back of your spoon so it fits the ring snugly (you can use a ramekin instead of a ring, just spoon in the vegetables, place a bowl on top and, holding the ramekin firmly in place, turn the bowl over).
5. Carefully remove the ring to leave a neat cylinder of vegetables.
6. Pour the sauce from the tray over the vegetables.
7. Cut or break the cod into two equal pieces and arrange on top of the veg.
8. Add a couple of the aubergine crisps as a garnish on top of the cod and serve the rest in a bowl to share.
9. Scatter salad leaves around the edge of the bowl and serve.