Spiced Cod with rice and spinach

1 vegetable stock cube

120g easy-cook long grain rice

2 cod fillets

1tbsp mango chutney

¼t sp cumin seeds

2 pinches dried chilli flakes

1 tbsp olive oil 

1 medium onion, finely chopped

1 leek finely chopped 

1 clove garlic

1 green pepper, deseeded and cut into chunks

50g frozen peas

1/2 tsp ground turmeric

1/2 tsp medium curry powder

finely grated zest of 1 unwaxed lemon

Handful of spinach leaves

1) fill a pan of water, crumble in a stock cube and bring to the boil. Stir in the rice and return to the boil

2) Cook for 10 minutes, or according to pack instructions, until tender.

3) Place the cod on a foil-lined baking tray and spread each fillet with mango chutney. Sprinkle with the cumin seeds, chilli flakes and plenty of pepper. Wrap in the foil and cook in the oven at 180 a medium-hot for 15 minutes, until cooked through

4) Meanwhile, melt the butter in a large pan and cook the onions, leek, garlic and peppers for 8-10 minutes. 5) Add the peas, turmeric, curry powder and lemon zest and cook for another 2 minutes, stirring constantly.

6) Drain the rice and then tip it into the pan with the vegetables. Scatter over the spinach and toss together 

7) Over a low heat until the spinach wilts. Divide the rice between four plates and top each with a fish fillet.