Fill and boil your kettle. Pour 200ml boiling water into a heatproof jug. Stir in a pinch of saffron powder. Set aside to infuse. Tip the red quinoa 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 stock infuses and the quinoa simmers, chop the tomatoes as finely as possible (you can blitz them in a food processor if you have one). Peel and crush the garlic.

Warm a deep frying 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. 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. Thinly slice the core. Pop the carrot ribbons into a large bowl. Peel the clementines and thinly slice them. 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 it 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 on a low heat for 5 mins.

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

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