1. Cook the polenta according to the manufacturer’s instructions & spread on to a baking sheet lined with a sheet of baking paper

2. Place another sheet of baking paper on top, followed by another baking tray. Squeeze together gently to flatten the polenta then place a heavy saucepan on top to weigh it down. Leave to cool.

3. Place the fish in a saucepan with the milk, peppercorns and bay leaf. Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover & leave for another 10 minutes

4. Remove the fish from the milk and then mash it into flakes with a fork, removing the skin and any bones that remain

5. Place the fish in a food processor with 2–3 tablespoons of the milk. Pulse until it forms a paste

6. On low speed, add the oil little by little. When you’ve used all of the oil the baccalà should have a light and fluffy consistency

7. Taste and adjust the seasoning as required. If you used salt cod, you probably won’t need to add any salt. Leave to cool, garnish with a little parsley, then keep in the fridge until ready to serve

8. Cut the polenta into rectangles (about 5cm x 10cm) and toast on both sides (under a grill or in a pan). Serve the baccalà with a piece of polenta per person and a glass of Prosecco.