Step 1: To prepare the salad soak the chickpeas overnight in a large pot of water – the water should come at least 5cm above the peas.

Step 2: Drain the chickpeas and put them in a fresh pot of water.

Step 3: Peel and quarter the brown onion and add it to the pot with the thyme tied into a bundle.

Step 4: Place the pot over a high heat and bring to the boil, then immediately turn the heat down to a simmer and cook slowly for about 1½ hours. When cooked, drain the chickpeas and discard the thyme, and onion.

Step 5: Finely dice the red onion, celery and fennel.

Step 6: Pluck the leaves from the parsley, discarding the stalks, and toss through the warm chickpeas with the chopped vegetables.

To make the vinaigrette

Step 7: Peel and chop the garlic roughly and then cream it with the salt by dragging the back of a large knife over it a number of times on a chopping board. In a mixing bowl whisk the Aged Red Wine Vinegar, Extra Virgin Olive Oil and creamed garlic until amalgamated, then dress the salad while the chickpeas are still warm.

Step 8: To crumb the garfish, dust each fillet in the seasoned flour, shaking off any excess, then dip in the beaten egg and finally coat in the Dukkah.

Step 9: Heat a little Extra Virgin Olive Oil in a large nonstick frying pan, and gently fry each side of the fillets until golden brown, being careful not to overcook – you may need to cook the fish in batches. Drain on absorbent kitchen paper.

Step 10: Place the cooked garfish on a serving platter with a generous squeeze of lemon and serve with chickpea salad.