Fill and boil the kettle. Peel and finely chop the carrot and garlic. Finely chop the chilli, scraping out the seeds and pith if you prefer less heat. Add all 3 to a large pan with 1 tsp olive oil and 1 tbsp water. Sweat the veg over a low heat for 5-6 mins, stirring occasionally.

While the carrot, garlic and chilli fry, halve the cherry tomatoes. Grate the zest from the orange and finely slice half the oregano leaves. Stir the orange zest and sliced oregano into the pan. Cook and stir for 1 min, till the pan smells fragrant.

Add the cherry tomatoes to the pan and cook for 3-4 mins till they start to soften. Drain and rinse the chickpeas and add them to the pan.

Crumble the stock cube into the pan and top up with 500ml boiling water. Season with salt and pepper. Cover, bring to the boil, then reduce to a simmer. Cook for 20 mins.

While the cassola simmers, heat your grill to high. Slice the red pepper into quarters. Scoop out the seeds and white pith. Arrange the pepper quarters on a baking tray, skin-side up. Grill for 5-6 mins till charred and blistered. Set the peppers aside to cool for a few mins, then peel off as much skin as you can (don’t worry – any skin you can’t get off will add smokiness to the dish).

Thinly slice the grilled pepper and stir it into the stew. Add the fish pie mix, pushing down the pieces with a wooden spoon so they’re half-covered in the sauce. Cook for 4-5 mins, turning if needed, so the fish cooks evenly.

Juice in half the orange. Taste the fish cassola and add a little more orange juice, salt or pepper if the dish needs it.

Divide the cassola between a couple of warm bowls and garnish with the remaining oregano leaves to serve.