Sea Bass and Charred Courgette Almond Salsa

Meanwhile, trim the courgette, then quarter lengthways. Cut into 1cm chunks. Zest and halve the lemon.

Squeeze a little lemon juice into a medium bowl. Add the olive oil for the salsa (see pantry for amount) and season with salt and pepper.

Stir to combine, then set your salsa dressing aside.

Pour the water for the couscous (see pantry for amount) and veg stock paste into a saucepan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, heat a large frying pan on medium heat (no oil).

Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer the almonds to a small bowl. Pop the (now empty) pan back on high heat (no oil).

When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of minutes - this will result in the courgette picking up some nice colour.

Once cooked, season with salt and pepper, then transfer half the courgette to the bowl of dressing and the other half to the pan of couscous (putting the lid back on after).

Once the butternut has roasted, fluff up the couscous with a fork and stir through the butternut and lemon zest.

Taste and season with salt, pepper and lemon juice if needed. Cover with a lid to keep warm, then set aside.

Wipe out the frying pan if necessary, then pop back on medium-high heat with a drizzle of oil.