First, boil scraped new potatoes until soft, drain and let cool a little, then squash lightly and break into chunks with rough edges.
Toss in a roasting pan with a little olive oil, season with sea salt and freshly-ground black pepper and roast in a 190°C oven for 30 minutes,
until golden brown and crispy. Meanwhile, lightly poach pieces of smoked cod loin in a little milk for just 3 – 4 minutes, turning over at
half time, drain and place in a shallow oven-proof dish. Heat double cream and stir in grated pecorino cheese until melted, then pour over
the fish and bake in a 190°C oven for 20 minutes. Serve with the roasted potatoes and a green veg.