Fill and boil your kettle. Tip the pearl barley into a small pan. Pour in enough boiling water to cover it by a couple of cms. Add a pinch of salt, pop on a lid and bring to the boil. Turn the heat down to low and simmer for 20-25 mins till the barley is tender.

While the barley simmers, halve the green cabbage. Wrap up 1 half and store it in the fridge for another recipe (see our tip at the end). Slice the core out of the remaining half, and finely shred the leaves. Peel and dice the onion. Dice the courgette. Halve the pepper, scoop out the seeds and white pith, and roughly chop it. Peel and finely chop the garlic. Halve the chilli. Flick out the seeds and white bits if you prefer less heat, and finely chop the chilli. Roughly chop the parsley leaves.

Warm 1 tbsp olive oil in a deep frying pan or wok. Add the onion, courgette and pepper. Season, stir and fry for 5 mins to start to soften the veg.

Add the garlic and chilli to the veg. Stir and fry for 1 min till the pan smells aromatic. Add the tin of chopped tomatoes. Quarter-fill the can with around 100ml warm water and pour that in too.

Cover the pan with the lid (or use a baking tray if you don’t have a lid). Bring to the boil, then turn the heat down and simmer for 5 mins till the arrabiata sauce starts to thicken.

Fill and boil your kettle again. Lay the cod fillets in the pan, skin-side down. Cover and simmer for another 5 mins till the sauce is thick and the cod is opaque and cooked through.

While the cod cooks, pop the shredded cabbage into a pan. Cover with boiling water, bring back to the boil then lower the heat and simmer for 2-4 mins till the cabbage is just cooked. Drain well.

Drain the pearl barley. Taste the arrabiata sauce and season as needed. Serve the cod and arrabiata sauce with the cabbage, topped with the chopped parsley leaves.