Umami Miso Baked Cod Rice Bowl

Cut the sweet potato widthways into 1cm thick rounds (no need to peel).

Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Bake on the middle shelf until golden and cooked through, 25-28 mins. Turn halfway through.

Meanwhile, pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.

Remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the sweet potato has roasted for 15-18 mins, add the cod to the middle shelf of your oven and roast until the fish is cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, trim the cucumber, then cut into 2cm pieces. Trim and quarter the radishes.

In a medium bowl, combine the ginger puree, half the soy sauce and the sugar for the dressing (see pantry for amount). Add the radish and cucumber to the dressing, then toss together.

When the sweet potato has 5 mins remaining, remove from the oven and pour over the remaining soy sauce and remaining honey (see pantry for amount). Toss to coat the pieces then return to the oven to roast for the remaining time, 5 mins.