The mere inclination to call God “Father”, apart from a sense of my own deep sinfulness, is not the work of the Spirit of God. Note this carefully. It is extremely important. Nothing is easier than to teach men to address God as “Father”. But the Spirit’s work is different in this way: the Spirit teaches men to call God “Father”, who would otherwise fear to do so because of what they know of their own sin.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Dairy	Welsh	Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

2		150 g pieces cod fillet
1/2	ts	Dijon mustard
2	tb	Beer or milk
115	g	Cheddar cheese
1		Sprig flat leaf parsley; to garnish
450	g	Potatoes; peeled
2		Cloves garlic; peeled
5	tb	Olive oil
		Good bunch fresh parsley
2		Flavia tomatoes
		Olive oil to drizzle
2	sl	Medium white bread for breadcrumbs

INSTRUCTIONS

FOR THE GARLIC AND PARSLEY M
Preheat the grill.
1 Chop the potatoes and cook in boiling salted water for 10-15 minutes
until tender. Slice the tomatoes in half and scoop out.
2 Place on a baking tray. Blitz the bread and half the parsley in a
mini blender. Pile on top of each tomato half and drizzle with olive
oil. Set aside.
3 Lay the cod fillets skin-side down on a grill pan and grill for 7-8
minutes until just cooked through.
4 Finely chop the garlic and put in a small pan with olive oil. Leave
over a very gentle heat for 7-8 minutes.
5 Grate the cheese. Put the mustard, beer (or milk) and cheese in a
pan and heat gently, stirring constantly for about three minutes,
until the cheese has melted. Do not allow the mixture to boil or the
cheese will separate.
6 Remove from the heat and beat until the mixture comes away from the
sides of the pan. Season with black pepper and set aside to cool.
7 Remove the cod from the grill and pat away any excess moisture
using a piece of kitchen towel.
8 Divide the mixture between the two pieces of cod and spread thickly
over the top, not going quite to the edge.
9 Return to the grill and cook for 2-3 minutes until golden. Grill the
tomatoes too until crispy and golden. Chop the parsley. Drain the
potatoes and mash well.
10 Remove the fish and tomatoes from the grill pan, and transfer to
serving plates. Beat the garlicky oil into the potatoes and stir in
the parsley and plenty of seasoning.
11 Put a spoonful of mash next to the fish, garnish with a good sprig
of flat leaf parsley and serve immediately with the grilled tomatoes.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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