This delicious dish by Martin Blake, head chef at The Royal Crescent and Spa, Bath, combines flaky Cornish cod with a hearty, savoury broth made from mussels, with spicy chorizo. Ingredients ...

In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in 3 large resealable plastic bags and pour in the marinade. Seal the bags, pressing out the air ...