Baked Cornish cod piperade Cornish mussels and basil mayonnaise

Ingredients

• 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish
• 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded
• 250ml/9fl oz dry white wine
• dash olive oil
• 250g/9oz good-quality chorizo, cut into thick rounds
• 1 onion, thinly sliced
• 1 green pepper, deseeded and cut into strips
• 1 yellow pepper, deseeded and cut into strips
• 1 red pepper, deseeded and cut into strips
• 1 small red or green chilli, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1 punnet vine-ripened plum cherry tomatoes, halved, vine retained
• 200g/7oz good-quality passata
• 400g tin chickpeas, drained
• 75g/2½oz fresh basil, roughly chopped
• sea salt and cracked black pepper
• 75g/2½oz good-quality mayonnaise
• 1 tbsp pesto
• 1 tsp freshly grated Parmesan cheese
• 1 unwaxed lemon, finely grated zest only (to taste)

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