Ingredients
For the pigs' trotters
2 suckling pigs' trotters (approximately 550g/1lb 4oz), singed with a mini-blowtorch
140g/5oz streaky bacon
2 litres/3½ pints chicken stock
115g/4oz carrot
55g/2oz celery
115g/4oz onion
small handful fresh parsley stalks
1 sprig fresh thyme
For the cod
4 x 60g/2¼oz pieces cod fillet, skinned and pin boned, skin reserved
300ml/½ pint vegetable oil, for deep frying
To serve
60g/2¼oz pigs' tripe
40g/1½oz new season peas, blanched
40g/1½oz new season baby broad beans, blanched

Method
1. For the trotters, place the trotters and bacon in a heavy-based pan, cover with cold water and bring to the boil. Using a spoon, remove the scum from the surface of the pan. Drain, clean the pan and place the trotter and bacon back into the pan. Add the remainder of the pigs' trotter ingredients; bring to the boil and simmer for two hours. Remove from the heat and allow the stock to cool.
2. Carefully remove the trotters from the stock and set aside. Drain the stock through a muslin cloth into a large bowl and place into the fridge to form a set jelly. Discard the rest of the stock ingredients.
3. Carefully pick the meat and skin off the trotters, discard all the bones and cartilage. Reserve the meat and skin and break into small pieces.
4. For the cod, wrap each cod fillet in cling film and then vacuum-pack using a commercial vacuum-packing machine. Cook in a water bath, maintaining a temperature of 47C/120F, for 20 minutes.
5. Pour the vegetable oil into a small saucepan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: do not leave hot oil unattended as hot oil can be dangerous.) De-scale the cod skin and dry on kitchen paper. Carefully lower the cod skin into the hot oil and deep fry for five minutes, remove with a slotted spoon and drain on kitchen paper.
6. To serve, place 85g/3oz of cooked pigs' trotter into a heavy-based saucepan and add the pigs' tripe, peas and broad beans. Add 200ml/7fl oz of the jellied stock and carefully bring to the boil. Remove the ingredients from the stock and distribute evenly among four bowls. Remove the cod from the vacuum-packed bags and place on top of the broad beans, peas, tripe and trotters. Spoon over the remaining stock and serve immediately, garnished with the deep-fried cod skin.