Pop the skewers into a bowl or dish of cold water and set aside to soak. This will help stop them catching and burning when you grill them.

Peel and crush or grate the garlic and add it to a mixing bowl. Pick the oregano leaves and roughly chop them. Set a pinch aside for garnishing and add the rest to the garlic. Finely grate the lemon zest, set a pinch aside for garnishing and add the rest to the garlic. Squeeze in the juice from half the lemon. Stir in 1 tsp ground cumin, 1 tbsp red wine vinegar and a pinch of salt and pepper. Add the fish pie mix and gently turn to coat in the marinade. Set aside for 5 mins to marinate.

Meanwhile, fill and boil your kettle. Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 15 mins. The couscous will soak up the water and become tender.

Set your grill to high. Peel and slice the red onion into 8 wedges. Line a baking tray or grill pan with foil. Thread the fish pie mix and onion wedges onto the skewers and place the skewers on the tray. If you have any leftover fish, add it to the tray around the skewers.

Slide under the grill and cook the fish skewers for 8-10 mins, turning halfway through. The fish should be opaque and flake easily when pressed with a fork. The onion will be a little charred.

While the skewers cook, halve the mini San Marzano tomatoes. Add 1 tbsp red wine vinegar to a clean mixing bowl. Pour in 2 tsp olive oil and add a pinch of salt and pepper. Whisk together to make a dressing. Add the tomatoes and the lamb’s lettuce and toss together to dress.

Fluff the couscous with a fork and divide it between 2 warm plates. Top with the salad and the fish skewers. Garnish with the reserved oregano and lemon zest, and serve with wedges of the remaining lemon for squeezing.