Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip the rice into a small pan. Pour in 150ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and leave to steam, lid on, for 2-4 mins till the rice is cooked. The rice will stay warm in the pan.

Meanwhile, peel and finely grate the garlic and ginger. Slide both into a small bowl. Zest and juice in the lemon. Pick the mint leaves, finely shred them and add to the bowl. Pour in 2 tbsp tamari and add a pinch of ground pepper. Stir to mix, then set aside.

Trim the top 3cm and root of the leek. Halve lengthways and rinse under a cold tap. Thinly slice the leek. Top and tail the carrots and peel them. Use the vegetable peeler to shave the carrots into ribbons – when you get down to the cores, thinly slice them. Thinly slice the chestnut mushrooms. Trim any woody ends away from the kale and shred the leaves.

Lay the cod fillets on a baking tray and season with salt and pepper. Drizzle over 1 tsp oil and turn the fish to coat it. Slide into the oven to roast for 12-15 mins, till the cod is cooked and flaky.

While the fish is cooking, pour 1 tsp oil into a large pan or wok and warm to a medium-high heat. When the pan is hot, add the mushrooms and leek. Stir fry for 4-5 mins, till slightly softened. Add the kale leaves and carrot ribbons and cook for a further 2-3 mins, till warmed through.

Fluff up the rice and divide it between a couple of plates. Top with the stir-fried veg and roasted cod. Drizzle with the tamari dressing and serve.