Pour 200ml boiling water into a heatproof jug. Stir in a pinch of saffron powder. Set aside to infuse. Rinse the quinoa under cold water for 1-2 mins (this washes the soapy coating off the grains). Tip into a pan and cover with 300ml boiling water. Gently simmer for 10 mins till the water has been absorbed. Remove from the heat and leave to cool.

While the quinoa cooks, chop the tomatoes as finely as possible (blitz them in a food processor if you have one). Peel and crush the garlic.

Warm a pan that will snugly fit the 2 cod fillets, but don’t add them yet. Add the tomatoes and garlic to the warm pan (no need for oil). Cook, stirring regularly, for 5 mins till the tomatoes have reduced and darkened in colour. Add a pinch of salt and the saffron stock and simmer for 10 mins.

Meanwhile, trim and peel the carrots then peel them into ribbons till you get down to the cores. Pop the ribbons in a large bowl. Peel and thinly slice the clementines. Add them to the carrots.

Finely chop the mint leaves and coriander stalks. Leave the coriander leaves whole. Add the mint leaves, and the coriander leaves and stalks to the carrot ribbon and clementine salad. Drain any excess water from the cooked quinoa and add to the bowl. Toss to mix.

When the tomatoes have simmered for 10 mins, carefully lower in the cod fillets. Cover (use a baking tray if you don’t have a lid) and poach over a low heat for 5 mins.

After 5 mins, insert a knife into the thickest part of a cod fillet. It should be translucent and flaky. If not, cover and cook for a further 1-2 mins.

Serve the cod in a couple of warmed bowls, with the saffron sauce and the carrot salad on the side.