Ingredients (serves 2):

For the Fish Stew:

1 tbsp olive oil

1 large onion

2 tsp hot smoked paprika

200g passata

3 tbsp Dr Will’s Tomato Ketchup

250ml vegetable stock

500g cod fillets

150g king prawns

Can of chickpeas

1 lemon

Salt and pepper

1 large cauliflower

1 tbsp olive oil or butter

Green beans

Handful of flat leaf parsley

Method:

Heat the oil in a large pan over a low-medium heat. Dice the onion, add to the pan and cook for 8-10 minutes until softened, stirring occasionally.

Add the paprika, passata, Dr Will’s Tomato Ketchup and vegetable stock, and cook over a high heat for 5 minutes, until thickened.

Cut the cauliflower into large florets and add to a food processor. Pulse the cauliflower until completely broken down into couscous-sized granules. (Alternatively, you can grate the florets on the large holes of a box grater – watch your fingers, though!)

Heat the oil or butter in a pan over a medium heat. Once hot, stir in the couscous and cook for 5-8 minutes, until the cauliflower is tender.

Cut the cod into large chunks and add to the tomato mix, along with the prawns and drained chickpeas*. Stir well to coat in the sauce and cook for a further 5 minutes, until both are just cooked through. Season to taste and finish with the zest and juice of half a lemon.

Meanwhile, cook the green beans in boiling water for 3-4 minutes. We haven’t specified portion size – it depends how much that tum's a-rumblin'.

To serve, heap half of the cauliflower couscous into a warm bowl, topped with the fish stew and a helping of beans. Add thick wedges of lemon, cut from the remaining piece of fruit. Finish with a scattering of fresh, chopped parsley. Dive in. 

*If you’re using cooked king prawns, add to the pan for the final minute of cooking time otherwise they will become tough and rubbery – that would be shrimply terrible (sorry).