Saffron & Coconut Cod With Soy Lime Broccoli

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Peel and finely dice your brown onion[s]

Cut your broccoli into small florets

Peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Boil a kettle

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

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until softened

While the onion softens, chop your cod fillet[s] into large, bite-sized pieces

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut stock

Once the onion has softened, add your curry powder, ground coriander and ground turmeric to the pan with the chopped garlic and 1/2 tbsp [3/4 tbsp] [1 tbsp] flour cook for 1 min or until fragrant

Once fragrant, add the chopped cod, coconut stock and saffron with a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min further or until cooked through – this is your saffron & coconut cod

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

Add the broccoli florets to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min or until fork-tender

Once tender, add your soy sauce with a squeeze of lime juice and a small knob of butter – this is your buttery soy lime broccoli

Cut the remaining lime into 1 wedge per person