Crispy Cod and Gochujang Mayo

Meanwhile, pat the cod with kitchen paper to remove any excess moisture and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and remaining sesame seeds into another bowl, stir together, then season with salt (see pantry for amount) and pepper.

Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray and drizzle over some oil.

When the chips have 20 mins remaining, bake on the top shelf until the crumbs are golden and the fish is cooked through, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, halve, peel and thinly slice the shallot.

Put a pan on medium heat with the butter (see pantry for amount). Once melted, add the shallot, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the shallot cooks, peel and grate the garlic (or use a garlic press). Trim and halve the green beans.

In a small bowl, mix the gochujang paste, honey (see pantry for amount) and mayo.

Once the shallot has softened, transfer to a bowl and cover with a lid or foil to keep warm. Return the (now empty) frying pan to a medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Add the caramelised shallot and peas to the beans, toss together and cook for a further min.