Cheesy Chorizo Crusted Cod

Finely chop the flat leaf parsley (stalks and all). Zest and halve the lemon and roughly chop the chorizo. Pop the chorizo, breadcrumbs and olive oil for the crumb (see ingredients for amount) into a bowl. Add the cheese, lemon zest, half the parsley and a grind of pepper. Mix together.

Put three quarters of the mayonnaise into a bowl and set aside. Line a baking tray with baking paper and lay on the cod fillets. Spread the remaining mayo on top of the cod pieces, then spoon over the chorizo crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after touching raw fish. Roast on the middle shelf of your oven until the crumbs are golden and the fish cooked, 10-15 mins. IMPORTANT: The cod is cooked when opaque all the way through.

Peel and grate the garlic (or use a garlic press). TIP: Use less garlic if you don't love raw garlic. Put the garlic into the bowl with the mayo and remaining parsley. Squeeze in a little of the lemon juice, season with salt and pepper and mix everything together. Leave to the side.

Chop off and discard the bottom 2cm of the asparagus. Halve the asparagus widthways. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the asparagus and season with salt and pepper. Fry for 1 minute, then add a splash of water and cover the pan with a lid or some tin foil. Immediately turn the heat to medium and steam until the asparagus is tender, 4-6 mins, then remove from the heat.