Cod, smoked haddock and romanesco bake

The romanesco could be substituted for broccoli at other times of the year.

Bring a saucepan of salted water to the boil and preheat the oven to 220C/200C fan/gas 7. Cut the romanesco stem into 2-3cm dice and halve any florets that are much bigger than the pieces of stem. Blanch the florets and diced stem in boiling water. After two minutes add the outer leaves and cook for a further one minute. Drain through a sieve then leave under cold running water until cool.

Meanwhile, decant the crème fraîche into a large bowl. Add 50ml tepid water and whip or whisk together with a spatula or balloon whisk. Add the parmesan, Dijon mustard, capers and tarragon. Stir well.

Check the fish for bones then cut into 3-4cm chunks. Combine the fish and the drained and cooled broccoli with the crème fraîche (it might not seem as though there’s enough sauce, but it will thin out as it cooks). Transfer to an ovenproof dish snug enough for the fish and broccoli pieces to sit in two layers. Ensure the components are evenly distributed (particularly the leaves).

Put the breadcrumbs in a bowl, add a heavy pinch of flaky sea salt and the oil and use a fork to combine. Spoon the breadcrumbs evenly over the fish mix then bake for 25 minutes, until the top is golden, the sauce is bubbling through, and the fish is just cooked and not yet dry. Serve straight away.

a bit of colour, then remove the garlic and set aside.

Once the onions are ready, increase the heat, add in all the spices and fry them off for a further two minutes. Next, add in the chopped tomatoes and give a good stir. Pop a lid on the pan and cook for two minutes, or until the steam has started to break the tomatoes up.

Now you can remove the lid and turn the heat back down – cook for a further 10 minutes. The idea is to reduce the tomatoes until they are a really rich and thick tomato sauce. Pour in the stock, stir and then return the chicken pieces and garlic bulb halves back to the pan and add the bay leaves. Cover with a lid and cook for 30 minutes. Drain the adzuki beans, add them to the pan and cook for another 20 minutes.

Remove the chicken from the pan and set aside while you reduce the sauce. Cook the sauce until the flavour is rich and strong and the sauce has thickened.

Use two forks to shred the chicken, removing all the bones. When the sauce is ready, return to the pan, season and stir well. Serve the pulled chipotle chicken with the cauliflower rice, pink pickled onions, avocado and a sprouted bean and pulse salad.