Caribbean Style Jerk Spiced Cod

Meanwhile, peel and grate half the garlic (or use a garlic press). Pop the remaining (unpeeled) garlic into a small piece of foil with a drizzle of oil and scrunch to enclose it, then set aside. Halve the lime. In a large bowl, combine the Caribbean style Jerk, olive oil for the marinade (see ingredients for amount) and grated garlic. Season with salt and pepper, then squeeze in the juice of half the lime. Pop the cod into the bowl and turn in the marinade to coat well.

Line a baking tray with baking paper and lay the marinated cod on one side and the garlic parcel on the other. Once the sweet potato has roasted for about 15 mins, pop the cod baking tray onto the middle shelf and bake until the fish is cooked and the garlic is soft, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, trim the green beans. Heat a drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 3-4 mins. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat and season with salt and pepper. Cover to keep warm.

Next, pop the mayonnaise into a small bowl (see ingredients for amount). Once the garlic is roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add to the bowl of mayo, season with salt and pepper, then mix together. Set the garlic aioli aside. Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).