Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Fill a large pan with water, add a pinch of salt and bring to the boil. Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 15 mins, then drain and rinse under a cold tap. Shake the porcini dry and set them aside. Peel and finely chop the shallots.

Meanwhile, peel and thinly slice the garlic. Finely chop the parsley leaves and stalks. Zest and juice the lemon. Pour 1 tsp olive oil into a large frying pan and warm to a medium heat. Add the breadcrumbs, half the parsley, the garlic and lemon zest to the pan with a pinch of salt and pepper. Fry for 3-4 mins, stirring occasionally, till golden and crispy. Tip the breadcrumbs into a bowl and set the frying pan to one side.

Cut the tomatoes into thin wedges and slide them into a salad bowl. Season with salt and pepper and pour over 1 tbsp balsamic vinegar and 1 tsp olive oil. Set the rocket on top but don't mix together just yet. Set the salad aside.

Line a baking tray with greaseproof paper and add the cod fillets. Drizzle with 1 tbsp olive oil and season with salt and pepper. Slide the cod into the oven and roast for 12-15 mins, till the fish is flaky and cooked through.

Check the water in the pan – it should be boiling. Add the spaghetti with a pinch of salt and cook for 8-9 mins till the pasta is soft with a slight bite.

When the pasta is nearly ready, give the empty frying pan a quick wipe and set it on a medium heat. Pour in 1 tbsp olive oil and add the porcini and shallots along with a little salt and pepper. Fry for 3-4 mins, stirring occasionally.

When the pasta is cooked, drain it and tip it into the frying pan. Stir in the remaining parsley, the lemon juice and half the fried breadcrumbs. 8 Divide the pasta between a couple of plates, top with a cod fillet each and the rest of the herby breadcrumbs. Toss the tomato salad with the dressing and serve it on the side.