Garlicky Basa With Cranberry & Pistachio Crumb

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 then strip your rosemary leaves from their stems and chop finely

Cut your potatoes (skins on) into bite-sized pieces, then add to a baking tray (or two!) with the chopped rosemary, a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until golden brown and crispy – these are your crispy rosemary potatoes

Boil a kettle

Peel and finely chop (or grate) your garlic

Strip your thyme leaves from their stems and chop them finely, discard the stems

Top, tail, peel and cut your carrot[s] into batons

Add the carrot batons and chopped thyme to a separate tin foil-lined tray with half the chopped garlic (you'll use the rest for later!) and a drizzle of olive oil

Season with a small pinch of salt and pepper and put the tray in the oven for 15-20 min or until starting to soften

Meanwhile, dissolve your soy sauce, Henderson's Relish and vegetable stock mix in 250ml [325ml] [400ml] boiled water – this is your stock

Heat a pot with 15g [25g] [30g] butter over a medium heat and cook for 1 min or until melted

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until a sandy paste remains

Gradually whisk in the stock and cook for 5-6 min or until thickened – this is your gravy

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your basa fillet[s] with your ground sumac, remaining garlic and a grind of pepper and cook for 3-4 min on each side or until cooked through – this is your garlicky basa

Tip: Your fish is cooked once it turns opaque and flakes easily

Chop your dried cranberries and pistachios roughly

Once the carrot batons have softened, transfer them to one side of the baking tray and top with a small knob of butter then sprinkle over 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add your chopped pistachios and chopped cranberries to the other side of the tray and put the tray in the oven for a final 3-4 min or until the pistachios are slightly golden – this is your cranberry & pistachio crumb

Once the carrot batons are cooked, wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Mix the wilted spinach and caramelised carrot batons together – this is your buttery veg