2) To make the mangetout salad: Shred the mangetout and mix together with a little of the chopped chilli, the spring onions, half the coriander and the sesame oil and set aside.
3) To make the pea guacamole: Pour some boiling water over the peas and drain. Add the peas to a blender with the remaining cumin, coriander, chilli, salt and pepper, lime juice and olive oil and blend.
4) Brush the tortilla with olive oil and cayenne pepper, slice into quarters and deep fry in hot oil until crisp.
5) Serve the pan-fried cod on a bed of pea guacamole with a garnish of mangetout salad and the tortilla on the side.