Peri Peri Cod and Potato Wedges

Halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press).

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Zest half the lime, then juice one half and cut the other half into wedges.

In a small bowl, combine the peri peri seasoning, panko breadcrumbs and olive oil (see pantry). Season with salt and pepper, then mix well.

Pat the cod dry with kitchen paper. Lay the cod onto a large lined baking tray. Spread half the mayonnaise over the top of the fish and top with the breadcrumb mixture. Gently press down with a spoon to secure.

Bake the cod on the middle shelf until cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre. 

When the cod has been roasting for 5 mins, add the Tenderstem® broccoli to the other side of the baking tray. Drizzle with oil, season with salt and pepper. Add half the garlic and toss to coat, then spread out in a single layer.

Roast on the middle shelf until tender and crispy for the remaining 10-12 mins.

In a small bowl, mix together the remaining mayonnaise and lime zest, then set aside.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the peas and stir-fry for 2-3 mins. Add the remaining garlic and the chilli flakes, then fry until fragrant, 1 min.

Remove from the heat and stir through the mint, butter (see pantry) and lime juice. Cover to keep warm.