Cod with Kale, Pumpkin Mash and Horseradish Sour Cream

For the pumpkin mash

• Cook the pumpkin in a large saucepan of salted, boiling water until tender, 18-22 minutes.
• Drain well, and leave to steam off for a few minutes. Meanwhile, preheat the grill to hot.
• Return the pumpkin to the saucepan they were cooked in and add the extra-virgin olive oil and plenty of seasoning.
• Mash until smooth, adjusting the seasoning to taste as needed.
• Arrange the kale and ham on a grilling tray.
• Drizzle with the olive oil and then grill for 2-3 minutes, turning occasionally, until the kale is crisp at the edges.
• The ham may need an additional 1-2 minutes.
• Add most of the kale to the mash, folding to incorporate.
• Chop two slices of grilled ham and fold into the mash.

For the horseradish cream

• Stir together the grated horseradish and lemon juice in a small bowl.
• Add the sour cream and seasoning and stir again until well-combined. Cover and chill until needed.

For the fish

• Drizzle the cod with olive oil and season with the pepper flakes, salt, and pepper.
• Arrange on a grilling tray and grill until firm yet slightly springy to the touch, 5-7 minutes, turning once.

To serve

• Spoon the mash onto plates.
• Top with the cod, the remaining grilled kale and ham.
• Garnish with a drizzle of extra-virgin olive oil and serve with the horseradish sour cream on the side.