Celery, potato and salt cod salad

Drain the salt cod and place in a saucepan with the bay leaf. Cover with cold water and bring gently to the boil. Once boiling, turn the heat off, cover the pan and leave for 15 minutes. By this time the cod should be perfectly cooked. Remove from the water and flake the cod into large pieces, discarding the skin and checking for any pin-bones

Discard the toughest outer stalks of the celery and chop the first centimetre off the top of the stalks (any trimmings can be used for stock). Wash the celery throughly. Divide the outer sticks of celery from the tender heart. Slice the outer stalks on a slight angle into 0.5cm pieces

Pick the pale leaves from the heart of the celery and roughly chop with the bunch of parsley. Slice the heart finely at a slight angle

Cook the potatoes in a pot of boiling salted water until tender (about 15–20 minutes). 5 minutes before the end, add the outer celery slices to the pot and cook until tender

Roughly slice the potatoes into thirds, making sure that they are somewhat misshapen to give the dish some character. Whilst the potatoes and celery are still warm, dress them with lemon juice and olive oil. Add the raw celery along with the leaves, parsley and lemon zest and season. Make sure not to add too much salt, as the salt cod will help to season the dish. Gently mix in the pieces of salt cod, trying to avoid breaking up the flakes as much as possible, then divide the mixture between 4 bowls

Serve immediately with a glass of white wine